Printable | Taste of Home

Apple-Stuffed Pork Chops

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 unsweetened apple juice

In a small bowl, combine the apple butter, vinegar, mustard and

Printed from tasteofhome.com Nov 21, 2008

-----------------------Fold------------------------

Apple-Stuffed Pork Chops cont.

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.