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Tuesday, October 15, 2013

Honey Rosemary Stuffed Pork Chops

. Pork with Apples, honey, rosemary and nuts if desired, it's a tummy warming entre for sure, the pork is so tender this way, if your pork chops aren't thick enough to stuff you can cook it with the stuffing right on top, is so good.

Recipe adapted from McCormick

2 tablespoons olive oil, divided
1 cup chopped red onion
1 1/2 cups chopped Granny Smith apples
3 tablespoons honey, divided
2 teaspoons Rosemary Leaves
1 teaspoon cider vinegar
1/2 teaspoon salt, divided
1 teaspoon Garlic powder
4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
1 teaspoon Black Pepper, Ground
1/2 cup chicken broth

1. 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, nuts, 1 teaspoon of

the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.

2. 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.

3. 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.

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