Stuffed Pork Chops
2 Tbsp. olive oil, divided
1/2 onion, diced
1/4 c. golden raisins
1 apple, peeled, cored, and diced
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 thick-cut boneless pork chops
salt and pepper
Preheat oven to 375 degrees:
In a large, ovenproof skillet, heat 1 Tbsp. olive oil over medium heat. Stir in the apple, onion, and raisins, followed by the cinnamon and nutmeg. Saute until the onions are just tender, about 5 minutes. Transfer the mixture to a bowl to cool.
Slice a pocket in each pork chop, then stuff in the cooled apple mixture. Seal with a toothpick if you want. Season the chops with salt and pepper.
Add the remaining 1 Tbsp. olive oil to the skillet, and brown the pork chops for 4 or 5 minutes on each side. Transfer the skillet to the oven and continue to bake for 15 to 20 minutes, until the thickest part of the chop registers 155 with a meat thermometer.
Notes: We haven't tried this yet.