Categories: Pork
Ingredients
- 2 tbsp. salted butter
- 1 large McIntosh apple, peeled, cored and chopped
- 1/2 cup chopped red onion
- 1 garlic clove, minced
- 3 tsp chopped fresh rosemary
- 1 tbsp. honey, plus more to serve
- 1 1/2 tsp salt, divided
- 1 tsp black pepper, divided
- 4 bone-in pork chops
- 3 tbsp. olive oil, divided
- 1 large McIntosh apple, peeled, cored and sliced
- 1/2 red onion, sliced
- 4 fresh rosemary sprigs
Directions
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Preheat oven to 400.
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In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add chopped apple and chopped onion; cook until tender, 6-7 minutes. Add garlic; cook for 1 minute. Remove from heat, and stir in chopped rosemary, honey, salt and pepper. Let cool 10 minutes.
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Cut into 1 side of each pork chop to create a pocket. Spoon apple mixture into each pocket. Rub pork chops with 2 tbsp. oil. Sprinkle with remaining salt and pepper.
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Wipe skillet clean. Add remaining 1 tbsp. oil. Cook chops over medium-high heat until browned, about 2 minutes per side. Top with sliced apple, sliced onion and rosemary sprigs.
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Bake for 30-40 minutes. Let stand for 10 minutes. Serve with a drizzle of honey.