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