Ingredients
3 tablespoons chopped onion1 tablespoon chopped pecans1 small garlic clove, minced1/2 teaspoon butter1/4 cup corn bread stuffing mix3 tablespoons dried cranberries2 tablespoons hot water2 boneless pork loin chops (5 ounces each)4 teaspoons red currant jelly, warmed
Preparation
In a small nonstick skillet coated with cooking spray, saute the onion, pecans and garlic in butter until onion is tender. Stir in the stuffing mix, cranberries and water. Remove from the heat.
Carefully cut a pocket in each pork chop; stuff with cranberry mixture. Place on a baking sheet coated with cooking spray. Bake at 350° for 22-28 minutes or until a thermometer reads 160°. Brush with jelly.
