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Pork Chops with Fruit Stuffing

Pork Chops with Fruit Stuffing


  • 1 (14.5 ounce) College Inn® Chicken Broth 99% Fat Free
  • 2 cups dry herb-seasoned stuffing mix
  • 1/3 cup dried apricots chopped
  • 1/4 cup dried cranberries
  • 3 green onions sliced
  • 1/4 cup pecans, coarsely chopped (toasted)
  • 1/2 teaspoon cinnamon
  • 4 boneless pork chops, butterflied
  • 1 teaspoon cornstarch


  1. For stuffing, in large bowl, combine ingredients 2-7; mix well. Add 1 cup broth, stirring to combine; set aside.
  2. Pound chops to 1/2-inch thickness. Place 1/4 of stuffing on one half of each chop; fold other half over and secure with toothpick.
  3. In large skillet sprayed with nonstick spray, brown chops on both sides. Add remaining broth. Simmer, uncovered, 8 to 10 minutes or until chops are cooked and stuffing is heated, turning once. Remove chops.
  4. Dissolve cornstarch in small amount of water; add to juices in skillet. Heat, stirring until thickened.

Prep Time: 15 min | Total Time: 30 min | Makes 4 servings

Recipe and photo credit: College Inn®/©Del Monte Corporation

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