Rosemary Pork Chops with Honey Apple Stuffing
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons olive oil, divided
  • ½ cup chopped red onion
  • 1½ cups chopped Granny Smith apples
  • 3 tbs honey, divided
  • 2 tbs toasted sliced almonds
  • 3 tsp fresh rosemary, chopped
  • ½ tsp cider vinegar
  • ½ tsp salt divided
  • ¼ tsp garlic powder
  • 4 center-cut pork chops, 1-inch thick (about 1 pound)
  • ¼ tsp pepper
  • ½ cup reduced sodium chicken broth
  1. Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened. Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, ¼ teaspoon of the salt and garlic powder; mix well.
  2. Cut a horizontal slit in center of each pork chop to form a pocket. Spoon ¼ cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 2 teaspoons rosemary, remaining ¼ teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
  3. Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.
Recipe by The Midnight Baker at