I’m forever trying to find new and interesting ways to cook pork. It may be my selective memory, but it seems like every time I cook pork, I use sage. Now, it’s not that I don’t like sage—I actually love it—but I don’t want to get tired of it.
Earlier this year, I planned to stock up on pork chops, because they are one of Liam’s favorite meats, and because the grocery store was having a sale. I got 10 boneless center cut pork chops (I forget the total weight) for about $7.00.
Off I went in search of pork recipes to use my pork chops. I found this recipe for apple-bacon stuffed pork chops at Kate’s Recipe Box. I love her blog, and have gotten a lot of great recipes from it. Stuffing pork chops full of other flavors and contrasting textures is just an all-around great idea.
This particular flavor combination was amazing. It was easy to put together, and my filling stayed in my pork chops without the need of a toothpick to keep the pork chops closed. If you do decide to use toothpicks, use wooden ones, and soak them in water before inserting into the pork. This will prevent them from burning while in the oven.
I don’t know if I got smaller pork chops than she used, or I had too much bread in my stuffing (I didn’t measure), but I had a TON of filling leftover. So, I froze it for another day, perhaps to be stuffed into chicken next time.