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