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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
2 tablespoon(s) apple butter |
2 tablespoon(s) cider vingar |
1 tablespoon(s) dijon mustard |
2 to 3 teaspoon(s) minced fresh rosemary |
2 boneless butterflied pork chops (6 ounces each) |
3/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 large tart apple, chopped |
1/3 cup(s) chopped sweet onion |
2 tablespoon(s) butter |
3/4 cup(s) apple cider or juice |
Directions:
1. • 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.
2. • Combine apple and onion; place over one side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
3. • 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.
4. • Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks from pork chops; serve with sauce.
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