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.
Nutritional information per serving Calories: 414 Fat: 22 g Carbohydrates: 22 g Cholesterol: 87 mg Sodium: 430 mg Fiber: 2 g Protein: 32 g
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INCREDIBLY delicious! Made this in a pork loin instead of chops, increased the almonds and added dried dates. Butterflied and browned pork loin before stuffing it and tying with butchers twine. Added stock and honey into the same pan used to brown, reduced, added pork back in and put it in the oven at 350 for about 45 minutes. DEFINITELY will make again
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