Rosemary Pork Chops with Honey Apple Stuffing
Nothing says fall more than pork and apples. These apple stuffed pork chops are easy to make!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Pork
Cuisine: American
Keyword: apples, pork chops, rosemary
Servings: 4
Calories: 384kcal
- 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.
Serving: 1serving | Calories: 384kcal | Carbohydrates: 23g | Protein: 31g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 366mg | Potassium: 640mg | Fiber: 2g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg