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Stuffed Pork Chops

These Stuffed Pork Chops have a unique blend of flavor from the apples, bacon, and fontina cheese. This hearty dish is a fun way to mix up your usual pork chop recipe, and it is sure to please your family.

Southern Living SEPTEMBER 2002

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

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Stuffed Pork Chops recipe

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