Spread both sides of chops with mustard; press rosemary into chops.
Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
Serve chops over stuffing.
It is preferable to use fresh rosemary in this recipe. However, if you don't have fresh rosemary, you can use 1 Tbsp. dried rosemary leaves instead.
To prevent pork chops from curling, score the fat at 1-inch intervals around each chop before cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 5g
Trans Fat 2g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 pork chop and 1/2 cup stuffing each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.