1. In a small saucepan on low heat, combine broth, Two Raspberry Fruit Spread, garlic powder, vinegar, soy sauce, Maine Maple Mustard, and salt. Continue to stir until sauce begins to bubble and fruit spread is smooth. Add wine and maple syrup. Simmer until sauce reduces and thickens slightly, about 12 to 14 minutes. Remove from heat. Set aside while you prepare pork chops.

2. Preheat oven to 400 degrees F.

3. In three separate shallow bowls, place milk, flour, and beaten eggs. In another medium bowl, combine panko crumbs, Italian bread crumbs, corn muffin mix, walnuts, and garlic powder and mix well to combine.

4. Dip each pork chop, coating both sides, in milk, then flour, then beaten eggs. Then coat with nut mixture on both sides.

5. In a large skillet, over medium heat, combine and heat vegetable oil and Garlic Dipping Oil. Add pork chops and cook both sides until golden brown, about 3 to 5 minutes per side. Remove from heat.

6. In a stoneware or nonstick casserole dish with a lid, pour 1/3 of sauce. Place pork chops in dish and pour 1/3 of sauce on pork chops. Cover and bake at 400 degrees F for 10 minutes. Remove cover from casserole dish and bake for an additional 5 minutes. Remove from oven, and let rest under a tent of tin foil for 5 minutes. Divide chops onto plates and serve with remaining sauce on the side.

Source: Hannaford fresh Magazine, March - April 2007