Stuffed Pork Chops with Buckin Berry glaze

2 T. D.L. JARDINE’S BUCKIN BERRY RASPBERRY CHIPOTLE SAUCE
1 T. BROWN SUGAR
1T. BROWN MUSTARD
1/8 TSP. SALT
¼ CUP DRIED MIXED FRUIT, CHOPPED
2 T. SLICED GREEN ONIONS
1 EGG, BEATEN
2 T. BREAD CRUMBS
2 BONELESS PORK CHOPS, 1” THICK, CUT WITH POCKETS
1 T. VEGETABLE OIL

COMBINE FIRST 4 INGREDIENTS IN GLASS MEASURING CUP. MICROWAVE ON HIGH QBOUT 1 MINUTE, OR UNTIL THOROUGHLY HEATED. SET ASIDE.

COMBINE FRUIT AND NEXT 4 INGREDIENTS, STIRRING WELL. STUFF INTO PORK CHOP POCKETS AND SECURE OPENINGS WITH TOOTHPICKS. PREHEAT 10-INCH BROWNING DISH IN MICROWAVE FOR 8 MINUTES ON HIGH. ADD OIL TO DISH AND TILT TO COAT. PLACE CHOPS IN DISH UNTIL SIZZLING STOPS (ABOUT 1 MINUTE), SPOON HALF OF GLAZE OVER PORK CHOPS. COVER WITH WAXED PAPER AND MICROWAVE FOR 4 MINUTES ON MEDIUM (50%) POWER. TURN CHOPS OVER AND SPOON REMAINING GLAZE ONTO CHOPS. COVER WITH WAXED PAPER AND MICROWAVE ON MEDIUM FOR 14 MINUTES OR UNTIL CHOPS ARE DONE. LET STAND 5 MINUTES BEFORE SERVING.