Apple Rosemary Stuffed Pork Chops

  • 2 Tbsp olive oil
  • 1 medium yellow onion (diced)
  • 1 granny smith apple, cored and diced
  • 2 tsp chopped fresh oregano
  • 1 tsp chopped fresh rosemary
  • Kosher salt and fresh cracked pepper
  • 1 ½ cups cubed bread
  • ¾ cup chicken stock (divided)
  • 4 boneless thick cut pork chops

Preheat oven to 400F.  In a large skillet with 1 Tbsp of the olive oil, sauté apples and onions until golden and tender.  Add herbs and cook 1 minute more.  Add salt and pepper to taste.  Transfer onions and apples to a large bowl with the cubed bread and ¼ cup of the chicken stock.  Using a sharp knife, slice pockets in the pork chops by slicing horizontally into the side.  Do not go all the way through.  The chops should now lie open like books.  Place stuffing in the pockets, fold over and tie each with 2 pieces of butcher’s twine (this will help to keep the stuffing in).  Season the outsides of the pork chops with salt and pepper.  In a large oven proof skillet, over high heat, sear the pork chops in the rest of the oil on both sides so they are golden brown.  Transfer to the oven for 8-10 minutes.  Remove pan from oven, remove chops from pan and return pan to the stove top.  Add the rest of the chicken stock to the hot pan to remove all the caramelized bits off the pan.  Reduce the stock to a syrup and pour over the pork chops.  Remove strings before serving!

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