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.
Apple-Bacon-Stuffed Pork Chops
|Meal type||Main Dish|
|Website||Slightly adapted from Kate's Recipe Box|
- 4 boneless pork chops
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large slices whole wheat bread, torn into ½-inch cubes
- ½of a Granny Smith apple, peeled and cut into small dice
- 4 slices thick-cut bacon, diced
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon rubbed sage
- ⅛ teaspoon nutmeg
- 2 tablespoons (1 ounce) goat cheese, crumbled
- 1 to 2 tablespoon low-sodium chicken broth
|Cut a slit into the side of each pork chop, ensuring you don't slice all the way through to the opposite side. Combine the dried oregano, thyme, salt and pepper in a bowl, and rub the mixture onto both sides of each pork chop. Set aside.|
|Place the bacon in a cold skillet. Set the skillet over medium heat and saute until crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain. Reserve 3 tablespoons of the rendered bacon fat.|
|In a medium bowl, combine the whole wheat bread, the apple, and the bacon. Add the melted butter, cinnamon, sage, nutmeg and goat cheese and mix well with a large spoon. Add 1 to 2 tablespoons of chicken broth to make the mixture wet enough to stick together when stuffed into the pork.|
|Divide the filling and stuff into each pork chop. Secure the filling inside the chops with soaking wet wooden toothpicks if necessary.|
|Preheat your oven to 400 degrees. Heat the reserved bacon fat in a large oven-proof skillet over medium-high heat. Sear the pork for 4 minutes on each side, then transfer the entire skillet to the oven and cook another 8 to 10 minutes, until pork registers 140 degrees.|