Stuffed Pork Chops - Savory Apple Bacon

This recipe is perfect for pork! It’s slightly sweet but mostly savory. The trick is finding the right seasoning. We use a combination of Meateater Spiceology “Fully Flocked” and Kosmosq “Cow Cover”.

Faith Jozwiak @faithljoz

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Ingredients

4-6 servings

2Pork chops - butterflied and pounded out thin
Seasoning - Something a little sweet and something you like on pork
Toothpicks
Filling
1apple diced in small pieces. Research the best “cooking apple” so that it’s not grainy in texture
3-5 slicesbacon
1/2Onion
1 splashwhite wine & add chicken broth (as needed)
1 packagedried apple cider mix or liquid is fine
1big hand full Seasoned Crotons as needed for a wet, but not runny, filling mixture
Shredded Parmesan or Asiago - optional
Pro tip: any leftover fill, place in a small greased casserole dish, add shredded Parmesan &/or Italian cheeses to the top, bake till edges and top are crispy

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Steps

1

Butterfly pork chops and pound them out thin. A little thinner than you think.
2

Season pork chop outside AND inside.
3

Filling: Cook bacon and take out the strips leaving the grease in the pan. Cut up strips for later.
4

Filling: dice apples in small pieces. Add apples to the pan and cook. This takes longer than you’d think.
5

Filling: Dice onion and add it about half way through the apple cooking process. Add a splash of white wine and dried apple cider package.
6

Filling: once you feel the apples and onions are cooked as desired, take pan off the heat. add back the bacon pieces, (optional: shredded Parmesan), and croutons to the pan and mix. If the mixture is dry, adjust with chicken broth, if it’s too wet adjust with more croutons.
7

Once filling has cooled, fill the porkchops. Secure closed with toothpicks.
8

Cook the filled porkchops on a grill, or in a skillet. The filling is already cooked so once the outer pork layer is cooked, it’s done.
Kitchen Must-Have: Thermopen! You’ll thank my later