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15-minute Beef Pot Roast With Savory Mashed Potatoes

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Honey-Rosemary Stuffed Pork Chops

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

Tart apples, sweet onions and fragrant rosemary make a sophisticated and flavorful stuffing for ordinary pork chops. Serve them with sautéed kale or Swiss chard to complete the meal.

Ingredients

  2 Tbs olive oil, divided

  1/2 cup chopped red onion

  1 1/2 cups chopped Granny Smith apples

  3 Tbs honey, divided

  2 Tbs toasted sliced almonds

  2 tsp McCormick® Rosemary Leaves, finely crushed, divided

  1/2 tsp cider vinegar

  1/2 tsp salt, divided

  1/4 tsp McCormick® Garlic Powder

  4 boneless center-cut pork chops, 1-inch thick (about 1 pound)

  1/4 tsp McCormick® Black Pepper, Ground

  1/2 cup reduced sodium chicken broth

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Directions

1. 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.

2. 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.

3. 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.


Calories 414

Total Fat 22g 

Cholesterol 87mg 

Sodium 430mg 

Total Carbohydrate 22g 

Dietary Fiber 2g 

Protein 32g