Honey Rosemary Stuffed Pork Chops PT45M https://img3.recipesrun.com/201907/2019/1022/54/3/123173/300x200x50.jpg 4 servings 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

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.

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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 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!
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
Ellie Ellie
1078 Recipes
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