Directions

1. Preheat oven to 375°F. Heat butter in a small saucepan; add onion, pecans and garlic; cook, stirring, until onion is tender. Stir in stuffing mix, cranberries and 2 tablespoons hot water.
2. Trim fat from pork chops. Make a pocket in each chop by cutting from thinnest side to thickest side (do not cut all the way through). Spoon stuffing mixture into pockets; secure with wooden picks. Season chops to taste with salt and pepper.
3. Place chops on a rack in a shallow baking pan. Bake 30 minutes.
4. Place preserves in a small microwave-safe bowl; microwave on HIGH 15 to 30 seconds or until melted. Brush preserves on chops; bake 5 to 10 minutes more or until no longer pink (160°F).