Cranberry and Apple Stuffed Pork Chops

2 Tbs. and 1 1/2 tsp olive oil
1-1/4 onion, chopped
2-1/2 large granny smith apple-peeled, cored adn diced
1/4 cup and 1 Tbs balsamic vinegar
1-1/4 cup dried cranberries
salt and pepper
5(6oz) boneless pork chops
2 Tbs. and 1-1/2 tsp olive oil

Heat 1 tbs olive oil in a skillet over medium heat.  Stir in the onion and apple; cook and stir for 5 minutes.  Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes.  Season to taste with salt and pepper, then scrape the mixture onto a plate and refridgerate until cold.

Preheat the oven to 350 degrees.  Lightly grease a baking dish

Cut a large pocket into the pork chops.  Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed.  Heat teh remainng oil in a large skillet over medium-high heat.  Season the pork chops with salt and pepper to taste then place them in the hot skillet. Cook on each side until browned, about 3 mintues, then transfer to a baking dish.  Top with the remaining apple mixture and cover teh baking dish with aluminum foil.

Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depeding on the thickness fo the pork chops.  Uncover, and bake about 10 more minutes or until the apple mixture has browned around the edges. 

I made this with chicken and we liked it, haven't tried the pork chops though.