Autumn Orchard Harmony: Apple-Stuffed Pork Chops

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• 2 medium apples, diced (preferably Granny Smith)
• 1/2 cup breadcrumbs
• 1/4 cup chopped walnuts
• 2 tablespoons fresh sage, chopped
• 1 tablespoon honey
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chicken broth

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté the diced apples for about 5 minutes until slightly softened.
3. Stir in the breadcrumbs, walnuts, sage, honey, cinnamon, salt, and pepper, mixing until well combined. Remove from heat.
4. Make a pocket in each pork chop by slicing horizontally, being careful not to cut all the way through.
5. Stuff each pork chop with the apple mixture, securing with toothpicks if necessary.
6. Season the outside of the pork chops with salt and pepper.
7. In an oven-safe skillet, sear the stuffed pork chops on medium-high heat for 3-4 minutes on each side until golden brown.
8. Pour the chicken broth into the skillet, then transfer it to the preheated oven.
9. Bake for 25-30 minutes or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
10. Let rest for 5 minutes before serving.