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.