Recipe: Apricot Stuffed Pork Chops

Apricot Stuffed Pork Chops

6 Center Cut Pork Chops (1" thick)
1 cup chopped onions
1/4 cup chopped celery
1 tbsp. olive oil
1/4 cup soft bread crumbs (instant oats)
1/3 cup golden raisins
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 cup apricot preserves (Sugar free)

Preheat the oven to 325 degrees and cut a deep horizontal pocket into each of the chops. In a pan/skillet over medium heat, cook the onions and celery until tender. Add in the bread crumbs, oats, raisins, brown sugar, ginger and 2 tbsp. of the preserves; mix well. Stuff each chop with about 1/4 of the mixture and add to an ungreased baking pan; cover. Bake for 45-50 minutes and uncover. Spread the tops of the chops with the remaining 2 tbsp. preserves. Bake uncovered for an additional 15-20 minutes or until the chops are tender. Serve.

*Johnna's tip: Pork chops and sweets go well together. Apricot alongside other sweet fruits such as pears or even grapes can be intertwined into a recipe involving pork chops. Serve alongside some garlic mashed potatoes and steamed string beans. Yum!

Picture source: http://www.coles.com.au/recipes/recipe.asp?rid=1309