Thick cut pork chops are stuffed with Swiss cheese, and a pan-sautéed apple stuffing. Wrapped in bacon, they are pan-fried, and then baked in the oven until juicy perfection.
5thick center-cut lion pork chops They need to be at least 1" thick.
½teaspoonground black pepper
½teaspoon salt
5tablespoonsbutter
5slicesSwiss cheese
10slicesbacon
Stuffing
4tablespponsbutter
2largegreen apples peeled, cored, chunked
¼cupcelery chopped
1wholeshallot diced
¼cuponiondiced
1cuppanko bread crumbs
2tablespoons fresh basil divided, sliced thin
¼teaspoonsalt
¼cupchicken broth
¼teaspoonblack pepper
¼teaspoondried thyme
Instructions
Pork Chops
Place pork chops on a cutting board and slice about 2 1/2" deep into the non-fat side to create a pocket. Do not simply slice the chops because that will make it tough to stuff them.
Sprinkle the chops with salt, and pepper and set aside.
Stuffing
In a large skillet, add butter, apple, celery, shallot, onion, and half the fresh basil. Over medium heat, cook the mixture until onions are translucent and fragrant. Add the panko crumbs, and chicken stock and cook for an additional 2 minutes. The stuffing mixture will should be moist enough to form balls with a scooper.
Stuff pork chops with an even amount of stuffing. Prepare a cast-iron skillet with 4 tablespoons of butter. Carefully wrap each chop with two slices of bacon. Place the chops bacon seam side down on the butter, and pan-fry for 4-5 minutes per side to crisp up the bacon.
Once the bacon is crisp, using an oven mitt, place the cast iron skillet in the oven at 350°F. and cook for an additional 15 minutes or until the internal temperature of the pork is 145°F. Allow the pork to rest for 3 minutes before serving.
Notes
Nutritional values may vary and are meant to be a guide.