While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Tart apples, sweet onions and fragrant rosemary make a sophisticated and flavorful stuffing for ordinary pork chops. Serve them with sautéed kale or Swiss chard to complete the meal.
2 tablespoons olive oil, divided
1/2 cup chopped red onion
1 1/2 cups chopped Granny Smith apples
3 tablespoons honey, divided
2 tablespoons toasted sliced almonds
2 teaspoons McCormick® Rosemary Leaves
1/2 teaspoon cider vinegar
1/2 teaspoon salt, divided
1/4 teaspoon McCormick® Garlic Powder
4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
1/4 teaspoon McCormick® Black Pepper, Ground
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 1 teaspoon 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.
(Amount per serving)