Stuffed Pork Chops
When Jess and I get together to cook, it's always amazing! Especially when we come up with our own recipes. This stuffed pork chop was one of our crowning achievements I think. I love to candy bacon with a little maple syrup and brown sugar so I thought maybe we could try something like that to go in our pork chop, because pork on pork is amazing. But I didn't want it to be too sweet since I wanted to put apple in there too and that is pretty sweet already. So I thought back to my pulled pork recipe where I rub brown sugar and chili powder all over the roast. And that's exactly what we did for the bacon! We mixed brown sugar and chili powder in a bowl, rub it all over each strip of bacon and throw it in the oven at 400 for 12-15 minutes. It gets crispy and gooey at the same time. Sweet and spicy and sticky. This bacon was soo good on its own that I've made it since then just to eat the bacon. From there, the ideas just flowed for this recipe. It's one of our favourites! And it may seem like a lot of steps, but it is actually super easy! Simple but delicious flavour packed recipes are my favourite things to cook so this is definitely up there on that list.
Ingredients:
1 honey crisp, pink lady, or Granny Smith apple (we used honey crisp)
1 medium shallot, minced
6-8 strips of bacon
2-3 T brown sugar
1-2 T chili powder
2 slices Provolone, chopped into pieces
4-6 thick cut pork chops
Salt and pepper to taste
olive oil
Mix together brown sugar and chili powder in a bowl. Rub mix generously on each strip of bacon. Put bacon on a cooling rack on top of a cookie sheet. Cook at 400 degrees for 12-15 minutes. While bacon is cooking, heat a pan over medium-medium high heat and add enough olive oil to coat the bottom of the pan. Cut a slit in the middle of each pork chop, sticking to just the middle so the sides aren't cut. Season both sides of each pork chop very well with salt and pepper. When oil is hot but not smoking, put in pan and brown on each side. It doesn't need to be cooked all the way through, it will cook longer in the oven. When brown, pull out of the pan and let rest 5-10 minutes. Turn heat down on the pan. Core and dice apple and add to pan. Cook for a minute or two, stirring frequently. Add in minced shallot and cook for 30 more seconds. Remove from heat. Chop up bacon and mix in to apple mixture. Add provolone at the very end. Gently spoon mixture into pork chops. Put into the oven at 375 for 5-10 minutes or until pork chops are done.
Ingredients:
1 honey crisp, pink lady, or Granny Smith apple (we used honey crisp)
1 medium shallot, minced
6-8 strips of bacon
2-3 T brown sugar
1-2 T chili powder
2 slices Provolone, chopped into pieces
4-6 thick cut pork chops
Salt and pepper to taste
olive oil
Mix together brown sugar and chili powder in a bowl. Rub mix generously on each strip of bacon. Put bacon on a cooling rack on top of a cookie sheet. Cook at 400 degrees for 12-15 minutes. While bacon is cooking, heat a pan over medium-medium high heat and add enough olive oil to coat the bottom of the pan. Cut a slit in the middle of each pork chop, sticking to just the middle so the sides aren't cut. Season both sides of each pork chop very well with salt and pepper. When oil is hot but not smoking, put in pan and brown on each side. It doesn't need to be cooked all the way through, it will cook longer in the oven. When brown, pull out of the pan and let rest 5-10 minutes. Turn heat down on the pan. Core and dice apple and add to pan. Cook for a minute or two, stirring frequently. Add in minced shallot and cook for 30 more seconds. Remove from heat. Chop up bacon and mix in to apple mixture. Add provolone at the very end. Gently spoon mixture into pork chops. Put into the oven at 375 for 5-10 minutes or until pork chops are done.
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