Cut a pocket into the side of each pork chop, being careful not to cut all the way through.
In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more until fragrant.
Stir in diced apple and rosemary. Cook for 5-7 minutes until apples are slightly tender.
Remove from heat and stir in breadcrumbs. Season with salt and pepper.
Stuff the apple mixture into the pockets of the pork chops.
Season the outside of the pork chops with salt and pepper.
In the same skillet (or an oven-safe one), melt butter over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove pork chops from the skillet and set aside to rest.
Return the skillet to the stovetop over medium heat. Add chicken broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Simmer until the sauce thickens slightly.
Serve the pork chops with the pan sauce.
Notes
For a gluten-free option, use gluten-free breadcrumbs.
Serve with roasted root vegetables or a simple green salad.
Consider this recipe for your meal planning needs, especially during the fall season.