Apple, Bacon and Blue Cheese Stuffed Pork Chops Recipe

Description

These stuffed pork chops combine sweet-tart apple, savory bacon and creamy blue cheese for a balanced, satisfying entrée. They’re easy to prep, impressive on the plate, and ideal for a special weeknight meal or dinner with guests.

Ingredients

• 4 thick pork chops (about 1 inch; boneless or bone-in), brined overnight (see notes)
• 1 Tbsp fresh chopped rosemary
• Salt and pepper, to taste
• 4 slices bacon (center-cut recommended)
• 1 Granny Smith apple, peeled, cored and diced
• 1 large shallot, diced
• 2 cloves garlic, minced
• 3/4 cup crumbled blue cheese (or gorgonzola)

Instructions

1. Brine the pork chops the night before: place chops in a sealable container, cover with water, add a dash of sugar and a splash of apple cider vinegar, and refrigerate overnight.
2. When ready to cook, pat the chops dry. Use a knife to slice a pocket into the side of each chop deep enough to hold the filling.
3. Mix the chopped rosemary with salt and pepper, then season both sides of each pork chop.
4. Heat a large cast-iron or ovenproof skillet over medium-high heat. Chop the bacon into small pieces and cook until crisp. Remove the bacon and reserve 1 tablespoon of the rendered bacon fat; set both aside.
5. In the same skillet, add the diced apple and shallot and sauté until the apple is tender, about 3 minutes. Add the minced garlic and cook 1–2 more minutes.
6. Remove the skillet from the heat. Stir in the crumbled blue cheese and the cooked bacon pieces until the mixture is evenly combined and slightly cooled.
7. Stuff each pork chop evenly with the apple-bacon-blue cheese mixture, pressing it into the pocket.
8. Wipe the skillet clean and return it to medium heat. Once hot, add the reserved tablespoon of bacon fat. Sear the stuffed pork chops, browning each side for about 5 minutes total to develop color.
9. While searing, preheat the oven to 400°F (200°C). Transfer the entire skillet to the oven and bake for 20 minutes, or until the internal temperature of the pork reaches at least 150°F (65°C). Be sure to check the pork meat, not the stuffing.
10. Remove from oven and allow the chops to rest briefly before slicing. Serve warm and enjoy.

Notes

Brining keeps the pork moist and improves flavor. For a simple brine, dissolve a small amount of sugar in water with a splash of apple cider vinegar, submerge the chops, and refrigerate overnight.

To reheat leftovers: cut the pork chops into chunks, heat a skillet over medium heat with a little olive oil, and sauté the pieces until warmed through. This keeps the stuffing intact and restores some texture to the pork.

Nutrition

Estimated calories: 212 per half pork chop. Nutrition will vary with portion size and specific ingredient brands.