Categories: Pork- Main Dish

Ingredients

• 2 Tbsp. apple butter
• 2 Tbsp. cider vinegar
• 1 Tbsp. Dijon mustard
• 2 to 3 tsp. minced fresh rosemary
• 2 boneless butterflied pork chops (6 oz. each)
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 large tart apple, chopped
• 1/3 cup chopped sweet onion
• 2 Tbsp. butter
• 3/4 cup apple cider or unsweetened apple juice

Directions

1. In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2 inch 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 degrees for 15 to 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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