Fruit-Stuffed Pork Chops

• 1 (14.5-ounce) can pitted tart cherries, drained
• 1 cup herb-seasoned stuffing mix
• 1/2 cup chopped Granny Smith apple
• 1/4 cup firmly packed brown sugar
• 1/4 cup raisins
• 1/4 cup chopped dried apricots
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon pepper
• 1/3 cup chopped onion
• 5 tablespoons vegetable oil, divided
• 4 (1 1/4-inch-thick) bone-in center-cut pork chops (about 3 pounds)

1. Combine first 12 ingredients in a medium bowl.
2. Cook onion in 1 tablespoon hot oil in a small skillet over medium heat 3 minutes or until tender. Add to cherry mixture, tossing to coat.
3. Cut a slit (about 2 inches deep and 3 to 4 inches long; do not cut in half) in 1 side of each pork chop to form a pocket. Spoon stuffing mixture evenly into each pocket. Secure with a wooden pick.
4. Cook pork in remaining 4 tablespoons hot oil in a large skillet over medium-high heat 3 minutes on each side or until brown. Place chops in a 13- x 9-inch pan.
5. Bake at 350u0b0 for 15 to 20 minutes or until a meat thermometer inserted into stuffing registers 160u0b0. Let stand 5 minutes before serving.

tart cherries, apple, brown sugar, raisins, apricots, ground cinnamon, chicken bouillon granules, salt, ground allspice, ground cloves, pepper, onion, vegetable oil, pork chops

Taken from www.myrecipes.com/recipe/fruit-stuffed-pork-chops (may not work)