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Celebrate the fruits of the season. Serve these stuffed chops with steamed fresh sugar snap peas and rice pilaf.

Raspberry-Stuffed Pork Chops

4 boneless loin chops, one-inch thick
4 tablespoons raspberry jam
1/2 cup dried apricots, sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard

1. Cut deep pocket in one side of each chop.
2. Mix together jam and apricots, divide equally among chops and stuff each pocket with jam mixture.
3. Heat oil in nonstick frypan over medium-high heat. Brown chops on one side, about 2 to 3 minutes. Turn chops.
4. Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 8 to 10 minutes.

Makes 4 servings.

Nutrition Facts
Calories 310 calories
Protein 27 grams
Fat 8 grams
Sodium 179 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.