Granny Stuffed Pork Chops

I haven't really been the most faithful lover of pork chops...in fact, when my family would make pork chop when I was little, I would pass on it altogether and I'd have a piece of chicken instead. It's not that they weren't cooking it right- in fact, my mom and aunt are fabulous cooks- but instead, I don't think my immature palate was ready for a good piece of pork yet. (I also used to hate tomatoes, olives and carrots- CRAZY, I know!)

Well, here is a real "pork" show stopper that I really think you can do! Maybe your palate will be shocked into enjoying pork once again (if you don't love it currently), especially with all the amazing "stuffing" flavors. This could be a perfect main course to prepare for the Holidays or for any other dinner gathering. And you can generally get some nice looking "bone-in, center cut pork chops" for about $2.50 per pound, which is pretty affordable.

I dare you to try this- I really think you'll impress yourself!

Ingredients & Recipe:

Printable Recipe

• 4 bone-in, center cut pork chops
• 4 strips of bacon
• 1 large Granny Smith apple, peeled & diced
• 2 shallots (or 1/4 white onion), finely chopped
• about 6 oz. fontina cheese, in small chunks
• 1 Tbls. fresh sage, chopped
• 1 Tbls. ginger puree, from a jar or freshly grated
• S & P
• olive oil

Begin by cooking the bacon (I prefer microwaving it. Wrap the strips in paper towel, place on a microwave safe plate and cook on high for 2 minutes. Cook for 20 second increments until crispy). When cooked, carefully crumble the bacon and set it aside.

Preheat your oven to 425 degrees.

Drizzle some olive oil in a large skillet over medium heat. Begin to saute the apples, shallots/onion and ginger until tender. Take the pan off the heat, add in the sage, S & P, bacon and cheese, stir to combine.

Now, create a pocket within each pork chop. Use a small, but sharp knife to cut through (horizontally) the thickest part of the pork chop, being careful not to cut all the way through. Tuck in as much of the filling into each pork chop pocket as possible (you may use a toothpick to secure if needed).

Drizzle a little more olive oil into the skillet and turn it up to medium-high heat. Place the chops into the skillet to sear, about 2 minutes on each side. (If they stick to the pan when you try to flip them, they probably aren't ready to be flipped, give them another minute and try again). Transfer them to a baking dish and let the pork chops finish in the oven, bake for about 30 minutes.

You Could Also Try...

• This is perfect time to practice making a "Pan Sauce"- You see, all the cooked brown bits on the bottom of the skillet that you used to make the filling & sear the pork have tons and tons of flavor- don't waste it! Turn the pan back on to medium-high and begin to whisk in 1 cup of liquid (pork stock, chicken stock, red or white wine, sherry...). Use the whisk to scrape up all the bits on the bottom of the pan. Let the mixture boil and thicken, continue to stir. You could add in some more sage, parsley or other herbs, and you could even whisk in a tablespoon of Dijon mustard for an added tang. You are finished when you get to your desired consistency. (Optional: Add in 1/4 cup of heavy cream or milk at the very end, whisk to combine well. Now you have a cream sauce!) Drizzle the sauce over your plated Pork Chops...mmm...