Honey Rosemary Stuffed Pork Chops

By Ellie

4 Person

45 Minutes

414 Calories

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. Pork can be Fried, Fried, roasted; It can also be used to make soup, of course, pork can also be used with a lot of vegetables; Pork tastes and tastes different from recipe to recipe, and you can see which recipe you prefer. This time to share with you about the practice of pork chop, let's take a look!

Ingredients

1/2 cup reduced sodium chicken broth
1/4 tsp. McCormick® Black Pepper, Ground
4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
1/4 tsp. McCormick® Garlic Powder
1/2 tsp. salt, divided
1/2 tsp. cider vinegar
2 tsp. McCormick® Rosemary Leaves
2 tbsp. toasted sliced almonds
3 tbsp. honey, divided
1 1/2 cups chopped Granny Smith apples
1/2 cup chopped red onion
2 tbsp. olive oil, divided

Method

01

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.
02

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.
03

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.

Related Tags

Honey Rosemary Stuffed Pork Chops

4.9

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 414 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

1/2 cup reduced sodium chicken broth

1/4 tsp. McCormick® Black Pepper, Ground

4 boneless center-cut pork chops, 1-inch thick (about 1 pound)

1/4 tsp. McCormick® Garlic Powder

1/2 tsp. salt, divided

1/2 tsp. cider vinegar

2 tsp. McCormick® Rosemary Leaves

2 tbsp. toasted sliced almonds

3 tbsp. honey, divided

1 1/2 cups chopped Granny Smith apples

1/2 cup chopped red onion

2 tbsp. olive oil, divided

03 Method

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

Step 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.

Step 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.

04 Author