|5 tbsp||port or other sweet red wine, divided|
|2 cups||diced peeled Granny Smith apple|
|2/3 cup||chopped pitted dried plums|
|1/4 cup||chopped pistachios|
|2 tbsp||chopped fresh or 2 teaspoons dried thyme|
|2 tsp||brown sugar|
|8 6-ounce||lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed|
|1 tsp||salt, divided|
|1/2 tsp||black pepper|
|3 tbsp||all-purpose flour|
|1 (14 1/2-ounce) can||fat-free, less-sodium chicken broth|
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.
Yield 8 servings.
Nutrition information (one serving: 1 pork chop and about 3 tablespoons sauce): CALORIES 242; FAT 7.7g ; IRON 1.4mg; CHOLESTEROL 58mg; CALCIUM 44mg; CARBOHYDRATE 18.5g; SODIUM 429mg; PROTEIN 23.6g; FIBER 2g