Rating: 5 stars
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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.

Recipe by Southern Living September 2002

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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