Ingredients
- 3 Tablespoons extra virgin olive oil (Divided in Recipe)
- 1 Small yellow onion (Diced)
- 3 Cloves garlic (Finely Minced)
- 2 Cups Kale Leaves (Stems Removed - Finely Chopped)
- 1 Large Apple (Diced Small)
- 1 Teaspoon ground cinnamon
- 1 Teaspoon lemon zest (Organic)
- 1 Tablespoon Fresh Rosemary Leaves (Finely Minced)
- 1 Pinch Sea Salt and Black Pepper (To Taste)
- 4 1" Thick-Cut Bone-In Pork Chops
Servings
Instructions
- Place top oven rack in center position and pre-heat oven to 375°F.
- Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan
- Add diced onion and garlic, sauté until the onion is wilted, about 4-5 minutes
- Reduce heat to medium, add one tablespoon olive oil to pan
- Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet
- Sautee until apple is soft and kale is just wilted, about 3-4 minutes
- Season with salt and black pepper to taste
- Remove from heat, transfer apple mixture to a medium-sized bowl and set aside
- With a sharp knife, make a lateral slit through the middle of each pork chop to form a pocket.
- Divide the apple-rosemary filling into 4 servings and stuff the pork chops
- Close with toothpicks to hold the stuffing inside
- Return skillet to medium-high heat, add remaining olive oil
- Sear pork chops on both sides until golden brown, about 3-4 minutes per side
- Season with additional salt and pepper, if desired
- Transfer skillet to pre-heated oven, roast 15-20 minutes or until pork chops reach 145°F
- Allow pork chops to rest for 3-5 minutes before serving