Made glazed stuffed pork chops for dinner this evening.
1 pkg Stove top stuffing for chicken
1 cup apple juice
2 small granny smith apples, divided
4 bone-in pork chops (each with pocket cut for stuffing)
1/2 tsp. black pepper
1/4 cup Kraft signture raspberry vinaigrette dressing, divided
1 Tbsp brown sugar
1 Tbsp Dijon mustard
Preheat oven to 375f. Prepare stuffing as directed on package, substituting apple juice for water. Cut 1 of the apples into 1/2 inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into picket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13 x 9 inch baking dish.
Heat large nonstick skillet on medium-high heat. Add half of the chops; cook 2min. on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into eight rings. Place two apple rings over each chop. Brush evenly with 1 Tbsp of dressing.
Bake 20-25min. Meanwhile, mix remaining 3 tbsp dressing. the sugar and mustard in same skillet; cook on medium-high heat 1min. serve spooned over the apples and chops.