1 (14-oz.) can Swanson’s chicken broth
1/4 cup kosher salt
5 1/4 teaspoons Mrs. Dash lemon pepper seasoning, divided
2 tablespoons thawed Old Orchard frozen apple juice concentrate
6 boneless pork loin chops (about 1 inch thick)
6 (13x15-inch) sheets parchment paper
1 small fennel bulb, fronds reserved, bulb cut in half lengthwise, then into 1/4-inch-thick slices
1 red bell pepper, cut into 1/4-inch-thick strips
6 tablespoons shredded Parmesan cheese

1. Combine chicken broth, salt, 4 1/2 teaspoons of the lemon pepper seasoning and apple juice concentrate in a 1-gallon self-sealing plastic bag. Seal and squeeze to dissolve salt and combine ingredients. Add pork; seal and let brine, laying flat in refrigerator, for 1 hour, turning once halfway through.

2. Meanwhile, fold each sheet of parchment in half to form a 13x7 1/2-inch rectangle. With the folded edge as the center, cut out half of a heart.

3. Heat oven to 400°F. Remove pork chops from brine and gently pat with paper towels to remove excess moisture. Discard brine. Open each parchment piece to form a whole heart. Lay each pork chop lengthwise on one half of each heart. Season each 1/8 teaspoon of the remaining lemon pepper seasoning, then top with fennel and bell pepper. Fold empty side of the heart over all. Making tiny pleats along the cut edges, seal the two halves together. Arrange on a large baking sheet.

4. Bake for 15 minutes or until internal temperature reaches 150°F. (Check for doneness by opening small portion of 1 heart and inserting instant-read thermometer into side of chop. If necessary, return chops to oven for an additional 2 to 5 minutes.)

5. Cut an “X” in top of each heart to expose chop. Sprinkle each with 1 tablespoon cheese; garnish with reserved fennel fronds. Serve in parchment.

TIP *This recipe may also be made with boneless skinless chicken breast halves. Proceed with the recipe as written except bake for 20 minutes or until chicken is no longer pink in center.

6 servings