Pork, rosemary, and apples are an unbeatable combination of flavors. Here is a classic example.
HONEY-ROSEMARY STUFFED PORK CHOPS
Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 minutes Ready In: < 30 minutes
INGREDIENTS:
• 2 Tablespoons olive oil (the good stuff), 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 rosemary leaves, finely crushed, divided
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon Garlic Powder
• 4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
• 1/4 teaspoon black pepper, fresh ground
• 1/2 cup chicken broth
PROCEDURE:
• 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.
Enjoy,
CHEF PHIL
