Fruit Stuffed Pork Chops

Directions

1. Trim fat from chops.
2. Cut a horizontal slit through thickest portion of each chop to create a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hrs, turning chops occasionally.
3. Remove the chops from marinade, reserving marinade; throw away cloves and cinnamon stick. Pat the chops dry with paper towels; set aside.
4. Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 min or possibly till softened. Drain, reserving 1/2 c. of liquid; set prunes and currants aside.
5. Heat 1 tsp. oil in a small skillet over medium heat. Add in the apple and onion; saute/fry 3 min. Add in reserved 1/2 c. liquid, the prunes, and the currants, and cook over medium-high heat for 2 min or possibly till most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 Tbsp. mustard.
6. Sprinkle salt and pepper into pockets of the chops. Stuff about 3 Tbsp. apple mix into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs.
7. Drizzle remaining oil over bottom of a 15 x 10-inch jelly-roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 min. Remove from oven, and immediately add in chops to pan. Bake at 400 degrees for 35 min or possibly till browned, turning chops after 17 min.
8. Yield: 6servings.