Instructions: Rub pepper into pork and place pork in a large plastic zipper bag (such as Ziploc). Whisk together wine, Worcestershire, and garlic powder and pour over pork. Seal the bag and place in the refrigerator to marinate 2-24 hours, turning the bag occasionally to coat. Preheat oven to 375 . Combine all stuffing ingredients but raisins in microwave and cook 3 minutes. Stir in raisins, return to microwave and cook 1 minute. Let stand 5 minutes. Cut a slit in the side of each pork chop to form a pocket; divide stuffing and stuff pork pockets. Secure with a toothpick. Place chops in a shallow roasting pan and bake 40-50 minutes or until no pink remains. Remove toothpicks and place on serving platter. Meanwhile, heat butter in small saucepan over medium-high heat. Add green onions and saute until wilted. Add apricot preserves and Dijon mustard; cook and stir until preserves are melted, about 10 minutes. Spoon over stuffed chops and serve.

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