Cranberry-Apricot Stuffed Pork Chops

1/2 cup chopped, dried apricot

1/3 cup coarsely chopped sweetened dried cranberries

4 sliced green onions

1/4 cup chopped slivered almonds

2 tsp. grated orange peel

3/4 tsp. dried thyme, divided

3/4 tsp. garlic pepper, divided

3/4 tsp. ground ginger, divided

5 Tbsp. seasoned, dry breadcrumbs, divided

2 tsp. melted butter or margarine

4 (12 oz) boneless pork loin chops (about 1-1/2 inches thick)

1. Preheat oven to 425*F.  Combine apricots, cranberries, green onions, almonds, orange peel, 1/2 teaspoon of the thyme, 1/2 teaspoon of the garlic pepper, and 1/2 teaspoon of the ginger in small bowl.  Stir in 2 tablespoons of the breadcrumbs and the butter, mixing well.

2. Cut pocket in side of each pork chop, being careful not to cut all the way through.  Fill chops with stuffing; set aside.

3. Blend remaining 3 tablespoons breadcrumbs, 1/4 teaspoon thyme, 1/4 teaspoon garlic pepper, and 1/4 teaspoon ginger in small bowl.  Sprinkle evenly over pork chops, pressing lightly to coat.  Place in shallow baking pan.  Spray tops evenly with nonstick cooking spray, if desired.

4. Roast about 20 minutes or until internal temperature registers 160* F.

Serves 4.