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
4 Servings
Prep Time 1 min
Total Time 1 min
Servings 4 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