½ cup apple jelly
2 tablespoons orange juice
¾ cup herb-seasoned stuffing mix
⅓ cup finely chopped, unpeeled apple
¼ cup finely chopped onion
2 tablespoons raisins, coarsely chopped
¼ cup orange juice
1 tablespoon butter, melted
1 tablespoon grated orange rind
½ teaspoon salt
¼ teaspoon cinnamon
4 center-cut pork chops, cut 1-inch thick
In small saucepan, combine jelly and 2 tablespoons orange juice.
Cook over low heat until jelly is melted; stir until smooth.
In mixing bowl, combine stuffing mix, apple, onion, raisins, ¼ cup orange juice, butter, orange rind, salt and cinnamon; mix well.
Cut a pocket in each pork chop.
Spoon one fourth of mixture into each pork chop pocket.
Secure opening with wooden picks, if necessary.
Cook according to your Advantium model's cooking settings.