Recipe: Honey-Rosemary Stuffed Pork Chops (with apple, onion and almond stuffing)

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 sauteed kale or Swiss chard to complete the meal."



2 tablespoons olive oil, divided use
1/2 cup chopped red onion
1 1/2 cups chopped Granny Smith apples
3 tablespoons honey, divided use
2 tablespoons toasted sliced almonds
2 teaspoons McCormick Rosemary Leaves, finely crushed, divided
1/2 teaspoon cider vinegar
1/2 teaspoon salt, divided use
1/4 teaspoon McCormick Garlic Powder
4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
1/4 teaspoon McCormick Ground Black 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. Set aside.

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. Set aside.

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.

Makes 4 servings
Source: McCormick