Stuffed Pork Chops

2 Tbsp olive oil, divided
2 leeks, white part only, rinsed and chopped (you could also use white onions)
1 McIntosh or Granny Smith apple, cored and diced
2 tsp dried oregano
1/2 tsp dried rosemary
salt and pepper
4 (5oz) boneless pork chops, about 1" thick, trimmed of fat

Preheat oven to 400 degrees F. Heat 1 Tbsp of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste and stir to coat. Remove from heat.

Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.

Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on one side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

Serves 4

* Weight Watchers Core meal
* Adapted from Quick Fixes with Robin Miller, Food TV