Glazed Stuffed Pork Chops
|Cooking apples||2 Medium|
|Cabbage||3 Cup (48 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Apple cider||3⁄4 Cup (12 tbs), divided|
|Maple flavored pancake syrup||2 Tablespoon|
|Spicy brown mustard||4 Teaspoon, divided|
|Pork chops||12 Ounce (1 Inch Thick)|
|Nonstick cooking spray||1|
1. Quarter and core apples. Chop 6 quarters; reserve remaining 2 quarters. Combine chopped apples, slaw blend, raisins, 1/4 cup apple cider, syrup and 2 teaspoons mustard in large saucepan. Cover and cook over medium heat 5 minutes or until cabbage is tender.
2. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1/4 cup cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat.
3. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1/4 cup apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm.
4. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1/4 cup cider, 2 teaspoons mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.