- 6 bacon slices
- 2 Granny Smith apples, peeled and diced
- 2 shallots, finely chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped fresh sage
- 1 cup fontina cheese, cubed
- 6 (1 1/2-inch-thick) center-cut pork loin chops
- 1 1/8 teaspoons salt
- 1 1/4 teaspoons pepper
- 2 tablespoons olive oil
How to Make It
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage.
Stir together apple mixture, bacon, and cheese in a bowl.
Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.
Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish.
Bake at 425° for 25 to 30 minutes or until done.