Shelly's Recipe

APPLE STUFFED PORK CHOPS I

Category: Pork - Chops and Steaks

6 bacon slices
2 Granny Smith apples peeled and diced
2 shallots finely chopped
1 tbsp chopped fresh ginger
1 tbsp chopped fresh sage
1 cup Fontina cheese cubed
6 center-cut pork loin chops (1 1/2 inch-thick)
1 1/8 tsp salt
1 1/4 tsp pepper
2 tbsp olive oil

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tbsp drippings in skillet. Crumble bacon, and set aside.

Saute apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage. Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish. Bake at 425 for 25 to 30 minutes or until done. Serves 6