Apple and Rosemary Stuffed Pork Chops

Apple and Rosemary Stuffed Pork Chops

These showstopping chops are your ticket to a splendid Sunday supper.

Apple and Rosemary Stuffed Pork Chops
Makes 4 servings
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  1. 2 tablespoons salted butter
  2. 1 large McIntosh apple, peeled, cored, and chopped
  3. ½ cup chopped red onion
  4. 1 clove garlic, minced
  5. 3 teaspoons chopped fresh rosemary
  6. 1 tablespoon honey, plus more to serve
  7. 1½ teaspoons salt, divided
  8. 1 teaspoon ground black pepper, divided
  9. 4 (2-inch-thick) bone-in center-cut pork chops
  10. 3 tablespoons olive oil, divided
  11. 1 large McIntosh apple, peeled, cored, and sliced
  12. ½ red onion, sliced
  13. 4 fresh rosemary sprigs
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add chopped apple and chopped onion; cook until tender, 6 to 7 minutes.
  3. Add garlic; cook for 1 minute. Remove from heat, and stir in chopped rosemary, honey, ½ teaspoon salt, and ½ teaspoon pepper. Let cool 10 minutes.
  4. Cut into 1 side of each pork chop to create a pocket. Spoon apple mixture into each pocket. Rub pork chops with 2 tablespoons oil. Sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper.
  5. Wipe skillet clean. Add remaining 1 tablespoon oil. Cook chops over medium-high heat until browned, about 2 minutes per side. Top with sliced apple, sliced onion, and rosemary sprigs.
  6. Bake for 30 to 40 minutes. Let stand for 10 minutes. Serve with a drizzle of honey.
Taste of the South


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