Savoury Apple and Rosemary Stuffed Pork

I never really have interesting ideas when it comes to pork but I decided to try something different. I made this one up as I went so measurements are approximate but it was a big hit and turned out looking quite nice.

Prep Time: 30 mins

Cooking Time: 20 mins

Ingredients:

- 1 thin sliced, lean pork chop per person
- 5 cups of brown, long grain rice cooked
- 3 cups of unsweetened apple sauce
- 2 apples, finely chopped with peels on (Elstar, honey crisp or granny smiths work best)
- 2 medium sized white cooking onions, finely chopped
- 3 tablespoons of olive oil
- 1 "branch" of rosemary per pork chop as well as one additional "branch" finely chopped.
- 1/4 cup honey
- 3 cloves of garlic
- salt and pepper to taste
- twine, one segment per pork chop, long enough to wrap and tie securely

Method:

- Preheat oven to 175 degrees c

- saute onions and apple in a large pan with olive oil, 2 crushed cloves of garlic, chopped rosemary and salt and pepper
- dust pork with salt and pepper
- once apples and onions are soft, add precooked rice to the mixture and stir well and add 2 cups of apple sauce
- simmer mixture for 5 minutes stirring often
- lay pork chops on top of twine lengthwise and spoon a dollop of the rice mixture on to each. Top with a "branch" of rosemary and fold the pork over the rice and secure twine with a knot (see picture). Place rolled chops in a glass baking dish, knot and rosemary facing up.
- mix together honey, one clove of crushed garlic and remaining apple sauce with 1/2 cup of boiling water and pour into the base of the glass baking dish.
- bake for 20mins and serve with sides of your choice, shown with Chic Pea and Kidney Bean Salad and steamed broccoli