Ingredients

• 3 cups seasoned stuffing cubes
• 1 medium Granny Smith apple, peeled and diced
• 1 celery rib, diced
• 1/3 cup raisins
• 2-1/2 cups apple juice, divided
• 1/4 cup butter, melted
• 4 center-cut pork rib chops (1-1/2 inches thick and 12 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/3 cup packed brown sugar

 

Directions

• Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined.
• Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes.
• Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes.
• Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes.
• To serve, brush chops with glaze. Serve with additional stuffing.

Test Kitchen tips

• Bone-in pork loin chops may be used, but rib chops will give you more room to make a pocket.

·  Letting the apple juice mixture simmer will thicken it to a perfect glaze consi