Name: Apple Rosemary Pork Chops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 T. extra virgin olive oil, divided; 1 small yellow onion, diced small; 2-3 fresh garlic cloves, finely minced; 2 c. kale leaves, stems removed, finely chopped; 1 large apple, diced small; 1 t. ground cinnamon; 2 t. organic lemon zest; 2 T. fresh rosemary leaves, finely minced; Sea salt and black pepper, to taste; 4 1” thick-cut bone-in pork chops

Apple Rosemary Pork Chops are a great way to enjoy the flavours of fall. These pork chops are cooked in an apple, onion and rosemary mixture until they’re tender and juicy. Serve them with roasted potatoes or rice for a complete meal.

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What’s the best apples to use?

If you’re cooking savoury dishes like a baked dish, apple is the go-to fruit because it blends well with other flavours and it soaks up excess liquid.

When using apples for savoury recipes (anything besides sweet) we try to mix baking varieties like Honeycrisps or Granny Smiths with tart varieties such as Ginger Golds or Northern Spy! They add more dimension to the dish plus they work better because their thinner skin can be peeled

What temperature do pork chops need to be to serve?

Most pork is cooked to medium well, but for perfectly moist and juicy pork chops, cook them until they are just slightly less done than you would like. This allows the juices inside to still bubble up when it’s placed on the plate or in your mouth.

The ideal temperature to serve a pork chop is 145 degrees Fahrenheit (63 degrees Celsius).

What is the best way to cook pork chops?

The trick to juicy, tender pork chops is avoiding overcooking them. Most people don’t enjoy a very well done pork chop, even if it is moist. To avoid cooking your chops too long, consider using a meat thermometer to check the temperature in the centre. It should be 145 degrees Fahrenheit (63 degrees Celsius).

What you need to make Apple Rosemary Pork Chops

3 T. extra virgin olive oil, divided
1 small yellow onion, diced small
2-3 fresh garlic cloves, finely minced
2 c. kale leaves, stems removed, finely chopped
1 large apple, diced small
1 t. ground cinnamon
2 t. organic lemon zest
2 T. fresh rosemary leaves, finely minced
Sea salt and black pepper, to taste
4 1” thick-cut bone-in pork chops

Kitchen equipment

Cast iron skillet or saute pan
Medium sized glass bowl
Toothpicks
Baking tray

How to make the recipe

Place top oven rack in centre position and pre-heat oven to 375°F.

Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan over medium-high heat. Add diced onion and garlic and cook, stirring occasionally, until the onion is soft and fragrant, around 4-5 minutes.

Reduce heat to medium and add another tablespoon of olive oil. Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet and cook, stirring occasionally, until the apple is soft and the kale is just wilted, approximately 3-4 minutes. Season with salt and black pepper, to taste, and stir to combine. Remove from heat and transfer apple mixture to a medium-sized bowl and set aside.

With a sharp knife, carefully make a slit through the centre of each pork chop to form a pocket. Do not cut all the way through. Divide the apple-rosemary filling between the 4 pork chops and secure the openings with toothpicks to hold the stuffing inside.

Return the skillet to medium heat and add remaining olive oil. Sear the pork chops on both sides until golden brown, around 3-4 minutes per side. Season with additional salt and black pepper, if desired.

Transfer the skillet with the pork chops to the pre-heated oven and roast until the pork chops are cooked through, around 15-20 minutes or until an instant read thermometer inserted in the centre reads 145°F.

Allow pork chops to rest for 3-5 minutes before serving with Garlic and Chive Cauliflower Mash or your favourite side dish.

Storing the recipe

You can keep raw pork chops in the fridge for 3-5 days so you can buy ahead of making. Once the meat is cooked, try to eat in one sitting.

Recipe tips

I recommend using a cast iron skillet. It keeps the meat from burning as it cooks and is oven-safe.

How do you feel about the apple peel? I personally prefer to remove it on, but your preference is up to you. Everyone says the most goodness is in there but I don’t like the texture!

Yield: 4 portion