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Nothing says fall more than pork and apples. These apple stuffed pork chops are easy to make!
The Taste Of Autumn
Nothing says autumn as much as apples and pork!
This is the season where you will usually find great deals on all cuts of pork, so taking advantage of this to stock the freezer is a boon.
Last fall was when I got the chops in the photo. Before anyone says, “Ewwww,” I vacuum seal all my stuff in my Foodsaver and these chops were as fresh and juicy as the day I bought them. I used bone-in chops because that’s what I had, but the original recipe calls for boneless. Either or will do.
Since I live right in the middle of New York’s apple country, I have many locally grown varieties to choose from. However, I used Granny Smiths here because of the tartness. They are not local apples.
Pork Chops With Delicate Herb Flavor
These chops get a great flavor from rosemary. I didn’t use much because I find too much rosemary to be unpleasant. I generally will use half of what a recipe calls for.
In these chops, the small amount of rosemary gives them terrific flavor. And what I like about it is rosemary is an herb that’s not your first thought when it comes to pork.
However, if you really find the taste of it unpleasant, then substituting thyme would be a great choice. I’m a big lover of thyme and I’m making them again and using that herb!
This stuffing is really special!
It’s got nice tart apples, savoury red onion, honey and just enough toasted sliced almonds for texture and taste.
This stuffing totally complements the pork with just enough tartness balanced with just enough sweetness–and the reduction you make at the end is the crowning glory.
Rosemary Pork Chops with Honey Apple Stuffing
- 2 tbsp olive oil divided
- 1/2 cup chopped red onion
- 1 1/2 cups chopped Granny Smith apples
- 3 tbsp honey divided
- 2 tbsp toasted sliced almonds
- 3 tsp fresh rosemary chopped
- 1/2 tsp cider vinegar
- 1/2 tsp salt divided
- 1/4 tsp garlic powder
- 4 center-cut pork chops 1-inch thick (about 1 pound)
- 1/4 tsp pepper
- 1/2 cup reduced sodium chicken broth
- 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, 1/4 teaspoon of the salt and garlic powder; mix well.
- Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 2 teaspoons rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
- 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.
*Adapted from McCormick
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