2 medium cooking apples
3 C. prepared cabbage slaw blend
1/4 C. raisins
3/4 C. apple cider, divided
2 T. maple-flavored pancake syrup
4 tsp. spicy brown mustard, divided
2 lean pork chops, 1″ thick
Nonstick cooking spray, as needed
2 tsp. cornstarch

Quarter and core apples. Chop 6 quarters. Reserve remaining 2 quarters for garnish (sprinkle with lemon juice to preven browning). Combine chopped apples, slaw blend, raisins, 1/4 C. apple cider, syrup and 2 tsp. mustard in large saucepan. Cover and cook over medium heat 5 minutes or until cabbage is tender. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1/4 C. cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1/4 C. apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1/4 C. cider, 2 tsp. mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.

Yield: 2 servings
Calories: 490
Fat: 12g
Fiber: 7g