These showstopping chops are your ticket to a splendid Sunday supper.
Apple and Rosemary Stuffed Pork Chops
Makes 4 servings
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- 2 tablespoons salted butter
- 1 large McIntosh apple, peeled, cored, and chopped
- ½ cup chopped red onion
- 1 clove garlic, minced
- 3 teaspoons chopped fresh rosemary
- 1 tablespoon honey, plus more to serve
- 1½ teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 4 (2-inch-thick) bone-in center-cut pork chops
- 3 tablespoons olive oil, divided
- 1 large McIntosh apple, peeled, cored, and sliced
- ½ red onion, sliced
- 4 fresh rosemary sprigs
- Preheat oven to 400°.
- 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.
- 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.
- 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.
- 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.
- Bake for 30 to 40 minutes. Let stand for 10 minutes. Serve with a drizzle of honey.
Taste of the South https://www.tasteofthesouthmagazine.com/