APPLE BACON STUFFED PORK CHOPS

APPLE BACON STUFFED PORK CHOPS image

Categories Pork

Yield 4

Number Of Ingredients 18

Ingredients

4 Boneless thick cut pork chops (About 1 ½ inches or double cut)
1 Large Fuji or Gala Apple (Diced)
1 Large Onion (Diced)
2 Strips of Bacon (Diced)
2 Pieces of whole wheat or white bread (Well toasted and diced)
1/2 Cup of Olive oil
1 Tablespoon Unsalted Butter
1 Tablespoon Smoked Paprika
1 Tablespoon Onion Powder
1/4 Cup Chopped Toasted Walnuts
1 Tablespoon Kosher salt
½ Tablespoon pepper
¾ Cup of flour or Wondra
¼ Cup of Sherry
1 Tablespoon of Apple Cider vinegar
¾ Cup of chicken or beef broth
Toothpicks
Rosemary (Optional)

Steps:

Add 1 Tablespoon of olive oil to a large frying pan that has a lid and is oven safe. Once heated add bacon and cook until crisp then remove with a slotted spoon to some paper towel to drain. If there is a ton of fat from the bacon drain some...you'll only need about about 2 Tablespoons and we dont need anyone have a heart attack. In that same pan add the onion and cook for about 6 minutes until caramelized. Add a pinch of kosher salt & black pepper then add 1/2 Tablespoon of butter, walnuts and apples, sauté for about 3 minutes or until everything is tender. Add the cider vinegar and bacon back in along with ¼ cup of chicken broth and the toasted diced bread. Turn off the heat stir together well and put the lid on for 3 minutes. Then remove the stuffing and put in a bowl in the refrigerator to cool. Heat oven to 450 degrees. With a small knife cut a pocket into each of the pork chops starting at the top of the side without any fat. Be sure not to cut all the way through the chop. In a large shallow dish mix Wondra, Onion Powder, Smoked Paprika, 1 Tblspn salt and Pepper. Stuff each chop with as much cooled filing as it will hold and use a toothpick to secure the pocket closed as best as possible. Coat chops in flour mixture one at a time, be sure to coat all sides then shake off the access but DO NOT shake the filling out or squish it. Heat the same pan up with the remaining olive oil. Place the chops in the pan and brown on each side for 3-4 minutes then place entire pan into the oven to finish cooking for 20 minutes or until the internal temp of the chop reaches 150 degrees. Carefully remove the pan from the oven and place the chops on a serving plate loosely covered with tin foil to rest. Place the hot pan juices on the stove top, add remaining broth and bring to a boil. Add the sherry and simmer until reduced by ½. Add remaining butter and combine. Pour sauce over chops and serve.