4 boneless pork chops (about 1" thick) 2 1/2 teaspoons gf brown sugar, divided 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 medium McIntosh apple, peeled and thinly sliced 1/8 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cumin
Make a slit in side of each pork chop to form a deep pocket. Combine 2 teaspoon brown sugar, salt and freshly ground pepper. Season outside of chops with dry rub. In a small bowl, toss apples, with remaining 1/2 teaspoon brown sugar, coriander, cinnamon, and cumin. Stuff apple mixture into pork pockets. Skewer closed using a toothpick. Heat a large skillet over medium-high heat for 2 minutes. Add oil, swirling to coat bottom of pan. Sear chops for 1 1/2 minutes on each side, until well-browned. Reduce heat to medium-low, cover, and cook 5 to 8 minutes, until pork is done. Remove chops to serving platter and tent with foil. Increase heat to high and simmer liquid in skillet about 1 minute, until slightly thickened. Spoon over chops.