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Honey Rosemary Stuffed Pork Chops
main dishes

Honey Rosemary Stuffed Pork Chops

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.
  • 20m

    prep time

  • 25m

    Cook Time

  • 414

    Calories

  • 12

    Ingredients

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Ingredients

4

Servings

  • 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

Instructions

  • 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.

Nutrition information (per Serving)

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