Apple Bacon Stuffed Pork Chops Recipes

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

BBQ BACON CHEDDAR-STUFFED PORK CHOPS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

APPLE BACON PORK ROLL-UPS

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Remove drippings, reserving 1 tablespoons for cooking pork chops., In same skillet, heat 1 tablespoon each oil and butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add apples and brown sugar; cook and stir 4-5 minutes or until apples are tender. Stir in parsley and bacon; remove from pan. Cool slightly. Remove 1 cup mixture for filling., Pound each pork chop with a meat mallet to 1/4-in. thickness. Layer each with 1 slice cheese and 2 tablespoon filling to within 1 in. of edges. Roll up pork chops from short side; secure with toothpicks. Sprinkle salt and pepper over roll-ups., In same skillet, heat reserved drippings and the remaining oil and butter over medium-high heat. Starting with the seam side, brown roll-ups on both sides. Transfer to a 13x9-in. baking pan. Bake 15-20 minutes or until pork is golden brown and tender. Discard toothpicks; serve with remaining apple mixture.

APPLE BACON STUFFED PORK CHOPS

Steps:

• Add 1 Tablespoon of olive oil to a large frying pan that has a lid and is oven safe. Once heated add bacon and cook until crisp then remove with a slotted spoon to some paper towel to drain. If there is a ton of fat from the bacon drain some...you'll only need about about 2 Tablespoons and we dont need anyone have a heart attack. In that same pan add the onion and cook for about 6 minutes until caramelized. Add a pinch of kosher salt & black pepper then add 1/2 Tablespoon of butter, walnuts and apples, sauté for about 3 minutes or until everything is tender. Add the cider vinegar and bacon back in along with ¼ cup of chicken broth and the toasted diced bread. Turn off the heat stir together well and put the lid on for 3 minutes. Then remove the stuffing and put in a bowl in the refrigerator to cool. Heat oven to 450 degrees. With a small knife cut a pocket into each of the pork chops starting at the top of the side without any fat. Be sure not to cut all the way through the chop. In a large shallow dish mix Wondra, Onion Powder, Smoked Paprika, 1 Tblspn salt and Pepper. Stuff each chop with as much cooled filing as it will hold and use a toothpick to secure the pocket closed as best as possible. Coat chops in flour mixture one at a time, be sure to coat all sides then shake off the access but DO NOT shake the filling out or squish it. Heat the same pan up with the remaining olive oil. Place the chops in the pan and brown on each side for 3-4 minutes then place entire pan into the oven to finish cooking for 20 minutes or until the internal temp of the chop reaches 150 degrees. Carefully remove the pan from the oven and place the chops on a serving plate loosely covered with tin foil to rest. Place the hot pan juices on the stove top, add remaining broth and bring to a boil. Add the sherry and simmer until reduced by ½. Add remaining butter and combine. Pour sauce over chops and serve.