Dried Cherry Apple Stuffed Pork Chops

1 cup apple juice 1/2 cup fresh apple chunks 1/2 cup Chukar® Dried Columbia River Tart Cherries 1/2 cup chopped walnuts 2 tablespoons croutons 1 tablespoon sugar 2 tablespoons dry white wine 1 tablespoon lemon juice 1/2 teaspoon ground ginger 6 pork loin chops, cut 1 inch thick

from Chukar Cherries - www.chukar.com

Dried Cherry Apple Stuffed Pork Chops (continued)

In saucepan combine apple juice and apples; simmer, covered, for 25 minutes. Remove from heat. Add dried cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts, and croutons. Stir together sugar, wine, lemon juice, and ginger. Add crouton mixture, tossing lightly to moisten. Cut pockets in fat side of shops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in 13x9x2-inch baking pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 degree oven for 1 hour. Serves 6.

from Chukar Cherries - www.chukar.com