Apple & Rosemary Stuffed Pork Chops
This delicious recipe is from the seasonal magazine "Pumpkin & Apple Recipes."
Servings 4
Ingredients
- 1 large McIntosh apples, peeled and cored
- 1 medium red onion
- 2 tbsp salted butter
- 1 clove garlic, minced
- 1 tbsp chopped fresh rosemary plus 4 sprigs
- 1 tbsp honey, plus more for serving
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 4 2" thick bone in, center-cut pork chops
- 3 tbsp olive oil
Instructions
- Preheat oven to 400 degrees. Chop one of the apples, slice remaining apple and set aside. Chop half the red onion, slice the remaining half and set aside.
- Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add chopped apple and chopped onion: cook untill tender. 6 to 7 minutes. Add garlic and cook for one minute. Remove from heat, stir in chopped rosemary, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Let cool for 10 minutes.
- Cut into one side of each pork chop to create a pocket. Spoon apple mixture into each pocket. Fasten with tooth picks. Rub pork chops with2 tablespoons oil. Sprinkle with remaining teaspoon of salt and remaining 1/2 teaspoon pepper.
- Wipe skillet clean. Add remaining 1 tablespoon oil. Cook chops over medium-high heat until browned, about 2 minutes per side. Top with sliced apples, sliced onion and rosemary sprigs.
- Bake for 30 to 40 minutes until 145 degrees internally. Let stand for 10 minutes. Serve with a drizzle of honey.