Ingredients
2 tablespoons apple butter2 tablespoons cider vinegar1 tablespoon Dijon mustard2 to 3 teaspoons minced fresh rosemary2 boneless butterflied pork chops (6 ounces each)3/4 teaspoon salt1/4 teaspoon pepper1 large tart apple, chopped1/3 cup chopped sweet onion2 tablespoons butter3/4 cup apple cider or juice
Preparation
Preheat oven to 350°. 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.
Combine apple and onion; place over 1 side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
In a small ovenproof skillet, brown chops in butter on each side, 3-4 minutes. Add cider.
Bake, uncovered, until apples and onions are tender and a thermometer reads 145°, 15-20 minutes. Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks. Serve pork with sauce.
