Categories: Pork- Main Dish
Ingredients
- 2 Tbsp. apple butter
- 2 Tbsp. cider vinegar
- 1 Tbsp. Dijon mustard
- 2 to 3 tsp. minced fresh rosemary
- 2 boneless butterflied pork chops (6 oz. each)
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 large tart apple, chopped
- 1/3 cup chopped sweet onion
- 2 Tbsp. butter
- 3/4 cup apple cider or unsweetened apple juice
Directions
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In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2 inch thickness; sprinkle with salt and pepper. Brush with apple butter mixture.
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Combine apple and onion; place over one side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
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In a small ovenproof skillet, brown chops in butter on both sides. Add cider. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until meat juices run clear.
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Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks from pork chops; serve with sauce.