Savory herbs blend with sweet apricots and Seedless Red Raspberry Preserves creating a delicious filling for stuffed pork chops. Pair with mashed potatoes and asparagus for a satisfying dinner that's ready in no time.
1/4 cup Raspberry vinegar
1/4 cup Orange juice
3 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard
1 tsp. Dried tarragon
4 Pork loin chops, boneless, 1 in.-thick
1/2 cup Dried apricots, sliced
1/4 cup Robert Rothschild Farm Seedless Red Raspberry Preserves
1 Tbsp. Olive oil
In a small bowl combine vinegar, orange juice, Raspberry Honey Mustard and tarragon. Cut a deep pocket in the side of each pork chop. In a small bowl, mix apricots and preserves. Put an equal amount of fruit mixture in the pocket of each chop. In a heavy skillet, heat oil over medium heat. Brown chops on one side, about 2 or 3 minutes. Turn, add vinegar mixture, lower heat, cover and simmer for 8 - 10 minutes or until done.