Friday, October 19, 2012

Apple Bacon Stuffed Pork Chop

I think this is the perfect fall meal.  Apples and bacon and cider...oh my!  There is just something fun about stuffed...well...anything.  These pork chops were on sale at the store as butterflied thick-cut chops.  This is where I got my inspiration.  I knew they just needed to be stuffed with heavenly goodness.  You can buy a thick-cut chop that has not already been butterfiled and slice it yourself with a sharp knife and some conviction.  Just cut it down the middle leaving only about 1/4 inch left in tact to fold it back up.  This meal showcases the great tastes of fall and the prime apple season.  It is also very hearty and would warm you up on a cool, crisp night.  I think this meal is fun for a family meal or could be made for a dinner party.  I can't wait to make it again.
Apple Bacon Stuffed Pork Chop
2 thick cut pork chops, butterflied
3 pieces bacon
1 apple
1 piece whole wheat bread
1 small onion
3 cloves garlic
1/2 tsp. dried sage
1/4 cup apple cider
1 shot whiskey
1/4 cup water
salt and pepper

1.  Slice the bacon, onions, and peel and slice the apple.
2.  Toast and slice the bread.
3.  Heat olive oil over medium heat.  Add the bacon, onion, apple and bread.  Sprinkle with salt, pepper, and sage.  Saute for 5 minutes.
4.  Add cider and whiskey and cook for another 2-3 minutes.  Remove from the heat and allow to cool for a few minutes.  
5. Sprinkle the chops with salt and pepper inside and out.
6. Stuff the chops with some of the mixture.  You want it stuffed full, but you will have leftover mixture.
7.  Use a toothpick or skewer to stick through the chop to keep it together.
8.  Heat 2 Tbs. in the pan over high.  Sear the chops for 4 mintues on each side.
9.  Add the rest of the stuffing mixture and water.
10.  Bake in a preheated 375 degree oven for 15 minutes, until cooked through.
Serve up and enjoy.

One Year Ago: Caramelized Onion Jam
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