Glazed Stuffed Pork Chops

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 cups apple juice
• 2 Granny Smith apples, divided
• 6 bone-in pork chops (3 lb.), each with pocket cut for stuffing (see Tip)
• 1/2 tsp. black pepper
• 1/3 cup plus 1 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
• 1 Tbsp. brown sugar
• 1 Tbsp. GREY POUPON Dijon Mustard

1. Heat oven to 375 degrees F.
2. Prepare stuffing as directed on package, substituting apple juice for the water.
3. Cut 1 apple into 1/2-inch chunks; stir into stuffing.
4. Spoon into pockets in chops; sprinkle with pepper.
5. Spoon remaining stuffing into 13x9-inch baking dish.
6. Heat large nonstick skillet on medium-high heat.
7. Add 3 chops; cook 2 min.
8. on each side to brown.
9. Remove chops from skillet, reserving drippings in skillet.
10. Repeat with remaining chops.
11. Place chops over stuffing.
12. Core remaining apple; cut into 12 rings.
13. Place over chops; brush with 1 Tbsp.
14. of the remaining dressing.
15. Bake 20 to 25 min.
16. or until chops are done (160 degrees F).
17. Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min.
18. or until bubbly and thickened.
19. Serve over apples and chops.

stove, apple juice, apples, pork chops, black pepper, kraft lite raspberry vinaigrette dressing, brown sugar, poupon

Taken from www.kraftrecipes.com/recipes/glazed-stuffed-pork-chops-107256.aspx (may not work)