- Preheat oven to 375Â°F. Heat butter in a small saucepan; add onion, pecans and garlic; cook, stirring, until onion is tender. Stir in stuffing mix, cranberries and 2 tablespoons hot water.
- Trim fat from pork chops. Make a pocket in each chop by cutting from thinnest side to thickest side (do not cut all the way through). Spoon stuffing mixture into pockets; secure with wooden picks. Season chops to taste with salt and pepper.
- Place chops on a rack in a shallow baking pan. Bake 30 minutes.
- Place preserves in a small microwave-safe bowl; microwave on HIGH 15 to 30 seconds or until melted. Brush preserves on chops; bake 5 to 10 minutes more or until no longer pink (160Â°F).
View all nutritional information
Calories 430, Calories Fat 174, Total Fat 19g, Saturated Fat 5g, Cholesterol 101mg, Sodium 214mg, Carbohydrate 24g, Protein 38g
|Calories (fat) extra||40|
|Total Fat (extra)||29|
|Saturated Fat (extra)||29|
|Vitamin A (extra)||4|
|Vitamin C (extra)||3|