- 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
- 1 1/2 cups apple juice
- 2 Granny Smith apples, divided
- 6 bone-in pork chops, each with pocket cut for stuffing (see Tip)
- 1/2 teaspoon black pepper
- 1 tablespoon KRAFT Light Raspberry Vinaigrette Dressing
- 1/3 cup KRAFT Light Raspberry Vinaigrette Dressing
- 1 tablespoon brown sugar
- 1 tablespoon GREY POUPON Dijon Mustard
- Preheat oven to 375 degrees F. Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 of the apples into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13×9-inch baking dish.
- Heat large nonstick skillet on medium-high heat. Add half of the chops; cook 2 min. 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 12 rings. Place 2 apple rings over each chop. Brush evenly with 1 Tbsp. of the dressing.
- Bake 20 to 25 min. or until chops are cooked through (160F). Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over the apples and chops.