Apple-Stuffed Pork Chops
- 5 tablespoons port or other sweet red wine — divided
- 2 cups diced peeled Granny Smith apple
- 2/3 cup chopped pitted dried plums
- 1/4 cup chopped pistachios
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme
- 2 teaspoons brown sugar
- 48 ounces lean bone-in center-cut pork chops — (about 3/4 inch thick trimmed)
- 1 teaspoon salt — divided
- 1/2 teaspoon black pepper
- Cooking spray
- 3 tablespoons all-purpose flour
- 14 1/2 ounces fat-free (less-sodium chicken broth)
- Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.
- Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
- Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.
