Stuffed Apple Pork Chops

• 2 tablespoons apple butter
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 2 to 3 teaspoons minced fresh rosemary
• 2 boneless butterflied pork chops (6 ounces each)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large tart apple, chopped
• 1/3 cup chopped sweet onion
• 2 tablespoons butter
• 3/4 cup apple cider or juice

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 for 3-4 minutes on each side or until a thermometer reads 145u0b0. Add cider.
4. Bake, uncovered, at 350u0b0 for 15-20 minutes or until apples and onions are tender. Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks. Serve with sauce.

apple butter, cider vinegar, mustard, fresh rosemary, pork chops, salt, pepper, apple, sweet onion, butter, apple cider

Taken from www.tasteofhome.com/recipes/stuffed-apple-pork-chops/ (may not work)