Cranberry-Apricot Stuffed Pork Chops

Egg-free
Nut-free
Soy-free
High-Fiber
Low-Fat
Low-Sugar
Dish type
Dessert
Serves
4
Ready in
38 minutes

Ingredients

  • 1/2 cup chopped dried apricots
  • 1/3 cup coarsely chopped sweetened dried cranberries
  • 4 green onions, sliced
  • 1/4 cup chopped slivered almonds
  • 2 tsp. grated orange peel
  • 3/4 tsp. dried thyme, divided
  • 3/4 tsp. garlic pepper, divided
  • 3/4 tsp. ground ginger, divided
  • 5 tbsp. seasoned dry breadcrumbs, divided
  • 2 tsp. melted butter or margarine
  • 4 boneless pork loin chops, 1-1/2 inches thick

Directions

Prep Time
18 minutes
Cook Time
20 minutes
Ready in
38 minutes
  1. Preheat oven to 425°F. For stuffing, combine apricots, cranberries, green onions, almonds, orange peel, and 1/2 teaspoon each of the thyme, garlic pepper and ginger in a small bowl. Stir in butter and 2 tablespoons of the breadcrumbs; mix well.
  2. Cut a pocket in the side of each pork chop (do not cut all the way through). Fill chops with stuffing; set aside.
  3. Lightly coat a shallow baking pan with nonstick cooking spray. Combine remaining 3 tablespoons breadcrumbs, 1/4 teaspoon thyme, 1/4 teaspoon garlic pepper and 1/4 teaspoon ginger in a small bowl. Sprinkle evenly over chops, pressing lightly to coat. Place chops in pan; coat tops of chops with nonstick cooking spray, if desired.
  4. Bake chops 20 minutes or until instant-read thermometer registers 160°F. Remove from pan and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 758, Calories Fat 0, Total Fat 46g, Saturated Fat 16g, Cholesterol 141mg, Sodium 1268mg, Carbohydrate 27g, Protein 64g
Serving Size1
Calories758
Total Fat46g
Total Fat (extra)72
Saturated Fat16g
Saturated Fat (extra)84
Cholesterol141mg
Cholesterol (extra)47
Sodium1268mg
Sodium (extra)53
Potassium338mg
Carbohydrate27g
Carbohydrate (extra)9
Fiber3g
Fiber (extra)16
Sugars0g
Protein64g
Omega30g
Vitamin A1318IU
Vitamin A (extra)26
Vitamin C4mg
Vitamin C (extra)8
Iron1mg
Iron (extra)11