Apple Cider Glazed Pork Chops

We tried this recipe last night and loved it! I received it in an email from America's Test Kitchen. The flavor was fantastic. Sorry we didn't get a picture. We gobbled them up too fast!

Glaze
1/2 cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper

Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
1 tablespoon vegetable oil

Instructions
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Pat chops dry with paper towels; season with salt and pepper.

2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Fruit Stuffed Pork Roast

I think I got this recipe from "Good Things Utah." If you've ever wondered how to serve a pork roast, this is it. I love the dried apricots in it. It looks fancy, but is so easy.

Ingredients:

¼ tsp. black pepper
1 tsp. dried onion flakes
¼ cup seasoned croutons
½ dried cranberries
1 Tbsp. prunes, chopped
¼ c. dried apricots, chopped
1 Tbsp. Dijon mustard
1 Tbsp. apple juice concentrate
¼ cup chopped pecans
2 pound Pork Roast

Set aside Pork Roast.
Combine all other ingredients in a bowl.
Insert a knife into one end of roast all the way through to create a lengthwise slit.
Rotate knife 90 degrees, insert again to make an “X”.
Force stuffing mixture into slit.
Note: All stuffing will fit.
Season roast with salt and pepper.

Bake in sprayed baking dish, fat side up at 350 degrees, 60-90 minutes. Or until Internal temperature reaches 145 degrees Let rest 10 min. before slicing.