Instructions: Trim fat from chops.

Cut a horizontal slit through thickest portion of each chop to form a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hours, turning chops occasionally.

Remove the chops from marinade, reserving marinade; discard cloves and cinnamon stick. Pat the chops dry with paper towels; set aside.

Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 minutes or until softened. Drain, reserving 1/2 cup of liquid; set prunes and currants aside.

Heat 1 teaspoon oil in a small skillet over medium heat. Add the apple and onion; saute 3 minutes. Add reserved 1/2 cup liquid, the prunes, and the currants, and cook over medium-high heat for 2 minutes or until most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon mustard.

Sprinkle salt and pepper into pockets of the chops. Stuff about 3 tablespoons apple mixture into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs.

Drizzle remaining oil over bottom of a 15 x 10-inch jelly-roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 minutes. Remove from oven, and immediately add chops to pan. Bake at 400 degrees for 35 minutes or until browned, turning chops after 17 minutes.

Yield: 6
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.