Fruit-Stuffed Pork Chops

Ingredients:

•	2 tablespoons Crisco® Pure Vegetable Oil, divided
•	1/2 cup chopped onion
•	1/2 cup herb-seasoned stuffing mix
•	1/2 cup coarsely shredded apple
•	1/4 cup chopped dried cherries or raisins
•	1/4 cup chopped pecans
•	1 teaspoon pumpkin pie spice
•	1/2 teaspoon salt
•	1/8 teaspoon pepper
•	1/4 cup water
•	4 (1-inch thick) boneless pork chops
•	Additional salt and pepper to taste
•	Crisco® Original No-Stick Cooking Spray
GLAZE
•	1/2 cup Smucker's® Apricot Preserves
•	4 teaspoons white vinegar
•	1/8 teaspoon pumpkin pie spice

Directions:

1	HEAT oven to 350ºF. Heat 1 tablespoon oil over medium heat in large skillet. Add onion and cook until tender, about 5 minutes. Add stuffing mix, apple, cherries, pecans, pumpkin pie spice, salt and pepper. Drizzle with water and toss with fork.
2	CUT a 3 to 4 inch horizontal slit in the side of each pork chop to form a pocket. Fill each pocket with one fourth of stuffing mixture. Sprinkle both sides of chops with salt and pepper. Secure stuffing with toothpicks.
3	HEAT remaining 1 tablespoon oil over medium-high heat in large skillet. Brown pork chops on both sides. Place chops in 13x9-inch baking pan coated with no-stick cooking spray. Cover with aluminum foil. Bake 25 minutes.
4	STIR together preserves, vinegar and pumpkin pie spice. Spread over top of each chop. Bake, uncovered, an additional 5 to 10 minutes or until internal temperature reaches 160ºF. Remove toothpicks before serving.