1. Trim fat from chops. Cut pocket in each chop by horizontally cutting from fat side almost to bone.
2. In medium saucepan cook onion and celery in margarine or butter until tender. Remove from heat. Stir in apricots, pecans, sage and pepper.
3. Coarsely crush crackers. Stir into onion mixture.
4. Stuff chops with cracker mixture. Secure openings with toothpicks. Place on rack in shallow roasting pan. Bake, uncovered, at 375°F for 35 minutes.
5. Meanwhile, in small bowl stir together spreadable fruit and Worcestershire sauce. Spoon over pork chops. Bake at 375°F for 3 to 5 minutes more or until chops are no longer pink.
- 23 g Total Fat
- 6 g Saturated Fat
- 60 mg Cholesterol
- 250 mg Sodium
- 25 g Total Carbohydrate
- 2 g Dietary Fiber
- 13 g Sugars
- 22 g Protein
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Nutritional Information
- 23 g Total Fat
- 6 g Saturated Fat
- 60 mg Cholesterol
- 250 mg Sodium
- 25 g Total Carbohydrate
- 2 g Dietary Fiber
- 13 g Sugars
- 22 g Protein
Directions
1. Trim fat from chops. Cut pocket in each chop by horizontally cutting from fat side almost to bone.
2. In medium saucepan cook onion and celery in margarine or butter until tender. Remove from heat. Stir in apricots, pecans, sage and pepper.
3. Coarsely crush crackers. Stir into onion mixture.
4. Stuff chops with cracker mixture. Secure openings with toothpicks. Place on rack in shallow roasting pan. Bake, uncovered, at 375°F for 35 minutes.
5. Meanwhile, in small bowl stir together spreadable fruit and Worcestershire sauce. Spoon over pork chops. Bake at 375°F for 3 to 5 minutes more or until chops are no longer pink.