Friday, September 20, 2013

Stuffed Pork Chops

My husband will pick chicken over pork chops every time. I have never heard him ask for pork chops. He thinks they are going to be dry and lack flavor. Well, pork chops were on sale and they looked good. Since I still had some apples left on my counter, I decided to stuff them. Oh, these pork chops came out so good. My husband said this is the best pork chop recipe he ever ate. I know he doesn't eat pork chops a lot but it is still nice. He said the bacon gave the pork chops just the right enough of flavor and saltiness. I will definitely make these again.
Stuffed Pork Chops
4 bacon stripes
1 apple, chopped
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
4 boneless pork chops
1 tsp butter
1/2 cup white wine

  1. In a skillet, cook the bacon until crispy over medium heat.
  2. Remove the bacon and crumble the bacon onto a paper towel lined plate. Set aside.
  3. Drain the excess bacon grease from the skillet.
  4. Add the butter to the skillet and evenly coat the bottom.
  5. On another plate, mix the thyme, salt, and pepper. Set aside.
  6. Preheat the oven to 350 degrees F.
  7. Carefully, cut the pork chops in half to make a pocket.
  8. Stuff the pocket with pieces of the chopped apple and crumbled bacon.
  9. Press both sides of the pork chops into they thyme mixture.
  10. Place the pork chops into the skillet and cook for about 2 minutes per a side.
  11. Place the pork chops into an oven safe dish with the wine and cook in the oven for about 15 minutes and the internal temperature reaches at least 145 degrees F.
  12. Allow the pork chops to rest for five minutes before serving. 
Recipe by Jen of Sweet Morris.

One year ago...................I made Focaccia Bread.
Did you already know.......
-According to USDA, pork internal temperature should reach 145 degrees F for medium rare.
-Pork served today is leaner than past generations.
-Pork usually has less saturated fat than the ones served in past generations.

No comments:

Post a Comment