Glazed Stuffed Pork Chops

Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups apple juice
2 Granny Smith apples, divided
6 bone-in pork chops (3 lb.), each with pocket cut for stuffing (see Tip)
1/2 tsp. black pepper
1/3 cup plus 1 Tbsp. KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing, divided
1 Tbsp. brown sugar
1 Tbsp. GREY POUPON Dijon Mustard


Directions
1. PREHEAT oven to 375°F. Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 of the apples into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13x9-inch baking dish.

2. HEAT large nonstick skillet on medium-high heat. Add half of the chops; cook 2 min. on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 12 rings. Place 2 apple rings over each chop. Brush evenly with 1 Tbsp. of the dressing.

3. BAKE 20 to 25 min. or until chops are cooked through (160°F). Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over the apples and chops.


How to Cut Pockets in Pork Chops:
Use small narrow bladed sharp knife to carefully cut pocket in rounded side of each chop, being careful to not cut all of the way through to opposite side of chop. Don't panic if it isn't perfect looking, it won't affect the flavor at all.

When making stuffed pork chops, you will want to use chops that are at least 3/4-inch thick in order create a nice pocket.

Stuffing the pork chops makes this dish extra special but, if you are running short on time, you can skip this step. Simply place all of the stuffing mixture in the baking dish, place the browned pork chops on top, brush with the dressing and bake.

Miscellaneous cooking tips:
You can substitute apple cider for the apple juice.

Round out the meal with fresh steamed green vegetable such as broccoli or green beans.

Substitute STOVE TOP Stuffing for Pork for the chicken variety.