Pork Chops with Apple and Rosemary Stuffing

                                             
In our household, we eat many Asian flavored pork dishes so today’s dish adds variety to our pork dishes. Our Pork Chops with Apple and Rosemary Stuffing is a delicious dish that is perfect for lunch or dinner and for festive occasions. The cinnamon used in this dish gives a nod to Moroccan tastes and the lemon zest and apple complete the flavor of this dish in addition to kitchen staples such as garlic, onions and apples.

                                            Recipe: Pork Chops with Apple and Rosemary Stuffing

Prep time: 15 minutes
Cook time: 42-45 minutes
Serves: 4

Author: Styled Biz and Home

Cooking materials: 10-inch skillet

                                  toothpicks

                                  small frying pan

Ingredients:

3 T. extra virgin olive oil, divided

2 T. extra virgin olive oil for pan searing
1 small yellow onion, diced small
3 fresh garlic cloves, finely minced
2 c. kale leaves, stems removed, finely chopped
1 large apple, diced small
1 t. ground cinnamon
1 1/2 t. lemon zest
3/4 T. dried rosemary leaves (or 2 tsp. fresh rosemary leaves, finely minced
Sea salt and black pepper, to taste
4 1” thick-cut bone-in pork chops

Directions:

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 over medium-high heat. Add diced onion and garlic and cook, stirring occasionally, until the onion is soft and fragrant, around 4 minutes.
3. Reduce heat to medium and add another tablespoon of olive oil. Add the apple, cinnamon, lemon zest, and fresh rosemary to skillet and cook, stirring occasionally, until the apple is soft and the kale is just wilted, approximately 3-4 minutes. Season with salt and black pepper, to taste, and stir to combine. Remove from heat and transfer apple mixture to a medium-sized bowl and set aside.
4. With a sharp knife, carefully make a slit through the center of each pork chop to form a pocket. Do not cut all the way through. Divide the apple-rosemary filling between the 4 pork chops. Secure the openings with toothpicks to hold the stuffing inside.
5. Return the skillet to medium-high heat and add 1 tablespoon olive oil. Sear the pork chops on both sides until golden brown, around 3-4 minutes per side. Season with additional salt and black pepper, if desired. Pan sear two pork chops at a time. (After searing the first two pork chops, remove any burnt bits and liquid pork juices).
6. Repeat step 5.
7. Transfer the skillet with the pork chops to the pre-heated oven and roast until the pork chops are cooked through, around 20 minutes or until an instant read thermometer inserted in the center reads 145°F.
8. In a small fry pan, cook kale in a little oil for 3 minutes or so until wilted.

Allow pork chops to rest for 3-5 minutes before serving. Remove the toothpicks and serve with cooked kale.