Vegetable oil cooking spray 4 butterfly pork loin chops (8 oz. each) 1 1/2 C. fine dry bread crumbs 1 medium Granny Smith apple, cored, peeled and diced 1/4 C. sweetened dried cranberries 1 T. vegetable oil spread (7g fat per tablespoon) melted 1/2 C. orange juice 2 T. water 1/2 tsp. salt 1/4 tsp. cinnamon 1/2tsp. sage 1 tsp. dried rosemary
Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with vegetable oil cooking spray. Set aside. Trim all visible fat from pork chops. Cut chops in half. Cut a pocket in each pork chop half for stuffing Combine next 9 ingredients (bread crumbs through sage) in a medium mixing bowl. Stuff approximately 1/3 cup of mixture into each pork chop half. Place stuffed chops in prepared pan. Sprinkle with rosemary. Bake uncovered for 40-50 minutes, or until cooked throughout.