Apple-Stuffed Pork Chops
Cooking for 2
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"My family has used apples for many great dishes, including this one from my grandmother that I adapted for two. It uses apples, apple butter and apple cider. My boyfriend loves it served with a baked sweet potato and green salad," says Heather Kenney of Arlington, Virginia.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min.
Ingredients:
- 2 tablespoons apple butter
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 2 to 3 teaspoons minced fresh rosemary
- 2 boneless butterflied pork chops (6 ounces each)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large tart apple, chopped
- 1/3 cup chopped sweet onion
- 2 tablespoons butter
- 3/4 cup apple cider or juice
Directions:
In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2-in. thickness; sprinkle with salt and pepper. Brush with apple butter mixture.
Combine apple and onion; place over one side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
In a small ovenproof skillet, brown chops in butter on both sides. Add cider. Bake, uncovered, at 350° for 15-20 minutes or until meat juices run clear.
Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks from pork chops; serve with sauce. Yield: 2 servings.