Source: National Pork Board

A new take on pork chops that is sure to be a hit.

Servings

4 whole loin lean pork chops , butterflied, cut 1-inch thick
0.75 cup cold water
0.25 cup apricot nectar juice drink, canned
0.25 cup Raisins, golden, seedless
1 tsp brown sugar
0.12 tsp curry powder
1 cup Rice, white, medium grain, cooked
0.5 tsp salt
0.12 tsp paprika

1 For sauce, in a small saucepan combine water, apricot nectar, raisins, brown sugar, and curry.
2 Bring to a boil; reduce heat and simmer 15-20 minutes or until liquid is reduced to about 1/4 cup. Drain, reserving liquid for sauce.
3 For stuffing, combine the raisin mixture, rice, half the salt, and the paprika.
4 With a sharp knife cut an opening in side of each chop. Cutting parallel with the surface, begin near the center and cut towards edge but not to or through the edge.
5 Spoon about 2 tablespoons of the stuffing in each pocket.
6 Place chops on unheated rack in broiler pan. Broil 6 inches from heat about 8 minutes on each side.
7 Season with the remaining salt, if desired, and brush with the reserved sauce.