Honey Rosemary Stuffed Pork Chops

Name: Honey Rosemary Stuffed Pork Chops
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 1/2 cup chopped red onion; 1 1/2 cups chopped Granny Smith apples; 3 tablespoons honey, divided; 2 tablespoons toasted sliced almonds; 2 teaspoons McCormick® Rosemary Leaves; 1/2 teaspoon cider vinegar; 1/2 teaspoon salt, divided; 1/4 teaspoon McCormick® Garlic Powder; 4 boneless center-cut pork chops, 1-inch thick (about 1 pound); 1/4 teaspoon McCormick® Black Pepper, Ground; 1/2 cup reduced sodium chicken broth

Jennifer

11 months ago

Cuisine: American

Categories: Family-Style Meals & Pork

Recipe Source: McCormick

These Honey Rosemary Stuffed Pork Chops are a flavor-packed and elegant dish that's perfect for any special occasion. Tender pork chops are stuffed with a fragrant mixture of fresh rosemary, garlic, and tangy feta cheese. The chops are then brushed with a sweet and savory honey glaze and roasted to golden perfection. The combination of savory pork, aromatic herbs, and sweet glaze creates a symphony of flavors that will delight your taste buds. Serve these stuffed pork chops with your favorite side dishes and impress your guests with this sophisticated and delicious meal.

Tags:

stuffed

honey

rosemary

Difficulty: EASY

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 4

Ingredients:

2 tablespoons olive oil, divided
1/2 cup chopped red onion
1 1/2 cups chopped Granny Smith apples
3 tablespoons honey, divided
2 tablespoons toasted sliced almonds
2 teaspoons McCormick® Rosemary Leaves
1/2 teaspoon cider vinegar
1/2 teaspoon salt, divided
1/4 teaspoon McCormick® Garlic Powder
4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 cup reduced sodium chicken broth

Directions:

Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened.
Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.
Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks.
Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet.
Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.

Ingredients:

2 tablespoons olive oil, divided

1/2 cup chopped red onion

1 1/2 cups chopped Granny Smith apples

3 tablespoons honey, divided

2 tablespoons toasted sliced almonds

2 teaspoons McCormick® Rosemary Leaves

1/2 teaspoon cider vinegar

1/2 teaspoon salt, divided

1/4 teaspoon McCormick® Garlic Powder

4 boneless center-cut pork chops, 1-inch thick (about 1 pound)

1/4 teaspoon McCormick® Black Pepper, Ground

1/2 cup reduced sodium chicken broth

Directions:

Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened.

Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.

Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks.

Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.

Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet.

Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.