Directions

1. Preheat oven to 425°F. For stuffing, combine apricots, cranberries, green onions, almonds, orange peel, and 1/2 teaspoon each of the thyme, garlic pepper and ginger in a small bowl. Stir in butter and 2 tablespoons of the breadcrumbs; mix well.
2. Cut a pocket in the side of each pork chop (do not cut all the way through). Fill chops with stuffing; set aside.
3. Lightly coat a shallow baking pan with nonstick cooking spray. Combine remaining 3 tablespoons breadcrumbs, 1/4 teaspoon thyme, 1/4 teaspoon garlic pepper and 1/4 teaspoon ginger in a small bowl. Sprinkle evenly over chops, pressing lightly to coat. Place chops in pan; coat tops of chops with nonstick cooking spray, if desired.
4. Bake chops 20 minutes or until instant-read thermometer registers 160°F. Remove from pan and serve.