Apple Stuffed Pork Chops

1. Preheat the oven to 200C (400F) and peel, core and finely dice one apple while thinly slicing the second to fold through the stuffing.
2. Melt the butter in a pan over medium heat, soften the diced onion for about 4 minutes, then add the diced apple, chopped sage and cinnamon and cook for 3 minutes until fragrant, stir in the breadcrumbs and a splash of water, then let the stuffing cool.
3. Using a sharp knife, cut a deep horizontal pocket into the side of each chop toward the bone, taking care not to slice through, then pack the cooled stuffing inside and secure the opening with a toothpick.
4. Mix the smoked paprika, kosher salt and black pepper into a rub and season the chops all over, pressing it into the surface.
5. Heat the olive oil in an ovenproof skillet over medium-high heat and sear the chops for 2 to 3 minutes per side until deeply browned.
6. Whisk the dark honey with the lemon juice, brush it over the chops, then transfer the skillet to the oven and roast for 18 to 24 minutes until the thickest part of the meat and the stuffing in the centre both reach an internal temperature of 74C (165F), which is the safe doneness needed for stuffed chops.
7. Rest the chops for at least 3 minutes before removing the toothpicks, then serve with the sliced apple alongside and any pan juices spooned over.

You'll use: Oven · Frying pan / skillet · Pan · Whisk