RASPBERRY-STUFFED PORK CHOPS

Serves 4 - 350 degree oven

1 1/2 cups raspberry jam

1/2 cup chopped dried apricots

1/2 cup honey

2 tbsp diced onion

2 tbsp cider vinegar

1 tbsp lemon juice

salt and pepper

4   1 1/2" thick loin pork chops

1/2 onion, sliced 

Preheat oven to 350 degrees.  Combine jam, apricots, honey, diced onion, vinegar, lemon juice, salt and pepper in medium bowl.  Make slits in sides of pork chops, forming pockets.  Generously stuff some of the jam mixture into each chop and secure with toothpicks.  Set aside remaining jam mixture.  Arrange chops in 9" x 13" baking pan, and bake for 30 minutes.

Top each chop with some additional jam mixture and onion rings.  Cover and continue baking for another 30-40 minutes.

Review:  Not terrible, but perhaps a bit too sweet and fruity for my taste