Weeknight hubs dinner

I came home last week to the most delicious meal prepared by my hubs. Its not a secret that he and I love any and all recipes from Gena Knox's first cookbook. All of these recipes are in her Gourmet Made Simple book...pork tenderloin with apples, green beans with pecans, and vegetable salad with feta. David and I were stoked with the way it all turned out, especially the pork, so if you get a chance, try it!

Pork

• 6 tablespoons whole-grain mustard
• 2 tablespoons balsamic vinegar
• 4 1½- to 2-inch thick pork chops, bone-in
• 2 tablespoons olive oil

Apple Stuffing

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large apples, peeled and diced into ½-inch cubes
• ¼ cup chopped onions
• 1½ teaspoons grated ginger
• ½ cup dried cherries
• ½ cup chopped pecans

You can save time by simply grilling pork tenderloin and using the stuffing as delicious topping and the leftover filling is perfect for topping off baked sweet potatoes.
FIRST To make the stuffing, heat the butter and oil in a large skillet over medium heat. Add apples, onion, and ginger; sauté 5 to 7 minutes, until the onions are tender and the apples are golden. Stir in dried cherries and chopped pecans; season with salt and pepper, to taste.
NEXT Preheat oven to 350°F. Using a sharp knife, slice horizontally into sides of the pork chops, almost to the bone, creating pockets for the stuffing. Stuff chops with apple mixture. In a small bowl, combine mustard and vinegar; season with salt and pepper. Coat each side of pork chops with ½ tablespoon of mustard mixture.
LAST Heat oil in a large skillet over medium-high heat. Cook chops for 3 minutes on each side until browned. Place pork chops in baking dish and transfer to oven for 10-15 minutes until internal temperature reaches 145°. Let chops rest for 5 minutes before serving.