Chuletas de cerdo rellenas de manzana y romero

Ingredientes

• 3 Tablespoons extra virgin olive oil ((Divided in Recipe))
• 1 Small yellow onion ((Diced))
• 3 Cloves garlic ((Finely Minced))
• 2 Cups Kale Leaves ((Stems Removed - Finely Chopped))
• 1 Large Apple ((Diced Small))
• 1 Teaspoon ground cinnamon
• 1 Teaspoon lemon zest ((Organic))
• 1 Tablespoon Fresh Rosemary Leaves ((Finely Minced))
• 1 Pinch Sea Salt and Black Pepper ((To Taste))
• 4 1" Thick-Cut Bone-In Pork Chops

Preparación

1. 1

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

2. 2

   Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan

3. 3

   Add diced onion and garlic, sauté until the onion is wilted, about 4-5 minutes

4. 4

   Reduce heat to medium, add one tablespoon olive oil to pan

5. 5

   Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet

6. 6

   Sautee until apple is soft and kale is just wilted, about 3-4 minutes

7. 7

   Season with salt and black pepper to taste

8. 8

   Remove from heat, transfer apple mixture to a medium-sized bowl and set aside

9. 9

   With a sharp knife, make a lateral slit through the middle of each pork chop to form a pocket.

10. 10

    Divide the apple-rosemary filling into 4 servings and stuff the pork chops

11. 11

    Close with toothpicks to hold the stuffing inside

12. 12

    Return skillet to medium-high heat, add remaining olive oil

13. 13

    Sear pork chops on both sides until golden brown, about 3-4 minutes per side

14. 14

    Season with additional salt and pepper, if desired

15. 15

    Transfer skillet to pre-heated oven, roast 15-20 minutes or until pork chops reach 145°F

16. 16

    Allow pork chops to rest for 3-5 minutes before serving