Apple and Rosemary Stuffed Pork Chops

Apple and Rosemary Stuffed Pork Chops


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
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Rate this recipe!

Print Recipe
Servings Prep Time
4 Servings 1 Hour 20 Minutes

Servings Prep Time
4 Servings 1 Hour 20 Minutes

Instructions
  1. Place top oven rack in center position and pre-heat oven to 375°F.

  2. Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan

  3. Add diced onion and garlic, sauté until the onion is wilted, about 4-5 minutes

  4. Reduce heat to medium, add one tablespoon olive oil to pan

  5. Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet

  6. Sautee until apple is soft and kale is just wilted, about 3-4 minutes

  7. Season with salt and black pepper to taste

  8. Remove from heat, transfer apple mixture to a medium-sized bowl and set aside

  9. With a sharp knife, make a lateral slit through the middle of each pork chop to form a pocket.

  10. Divide the apple-rosemary filling into 4 servings and stuff the pork chops

  11. Close with toothpicks to hold the stuffing inside

  12. Return skillet to medium-high heat, add remaining olive oil

  13. Sear pork chops on both sides until golden brown, about 3-4 minutes per side

  14. Season with additional salt and pepper, if desired

  15. Transfer skillet to pre-heated oven, roast 15-20 minutes or until pork chops reach 145°F

  16. Allow pork chops to rest for 3-5 minutes before serving


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
4 Servings 1 Hour 20 Minutes

Servings Prep Time
4 Servings 1 Hour 20 Minutes

Instructions
  1. Place top oven rack in center position and pre-heat oven to 375°F.

  2. Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan

  3. Add diced onion and garlic, sauté until the onion is wilted, about 4-5 minutes

  4. Reduce heat to medium, add one tablespoon olive oil to pan

  5. Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet

  6. Sautee until apple is soft and kale is just wilted, about 3-4 minutes

  7. Season with salt and black pepper to taste

  8. Remove from heat, transfer apple mixture to a medium-sized bowl and set aside

  9. With a sharp knife, make a lateral slit through the middle of each pork chop to form a pocket.

  10. Divide the apple-rosemary filling into 4 servings and stuff the pork chops

  11. Close with toothpicks to hold the stuffing inside

  12. Return skillet to medium-high heat, add remaining olive oil

  13. Sear pork chops on both sides until golden brown, about 3-4 minutes per side

  14. Season with additional salt and pepper, if desired

  15. Transfer skillet to pre-heated oven, roast 15-20 minutes or until pork chops reach 145°F

  16. Allow pork chops to rest for 3-5 minutes before serving

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