Okay, so the flavors in this dish are distinctly fall, but as much as I love to buy produce seasonally, I buy apples all year round. What can I say, I love apples. So, when I pulled these chops out of the freezer and realized I had bacon, apples, and onion, I knew exactly what I wanted to do, and let me tell you, this is truly a knockout combo no matter what time of year. To be honest, there’s not really much more of a story to this one, it was just a regular mid-week dinner that was absolutely tasty and well-suited to illustrate a method that makes a simply prepared dish look super-impressive. Seriously give it a try, dinner will be on the table before you know it.
Apples (I used granny smith, but any firm cooking apple will do)
Fresh Rosemary (or another woodsy herb of your choosing)
Thick Cut Boneless Pork Chops
Freshly Ground Black Pepper
Heat a large skillet over medium fire. While the pan heats cut bacon into small pieces. Toss into the hot pan to cook.
While the bacon cooks, finely chop onion, apple, and rosemary.
Once the bacon is browned, drain off a little of the excess fat.
Then toss in the onions.
Once the onions begin to go translucent, add the apples, rosemary, and a little butter.
Now, stir it all up and allow to cook down for a few minutes. Then season with a little salt and pepper.
Turn the heat to low and allow to cook a few more minutes while you prep the chops. You can also preheat your oven to 400 degrees at this point. Place your chops on a cutting board and grab a sharp knife.
Now to create a pocket in the chops to stuff the filling in, press your hand flat down on the top of the chop and insert the tip of your knife into the side of the chop. Slice into the chop to create the pocket leaving about a 1/2 inch on each side. Do not let your knife go all the way through the chop.
Here’s what the pocket should look like:
Repeat the process on each of your chops then liberally season the with salt, pepper, and poultry seasoning.
Now, grab the chops one by one and spoon filling into the slit until it is just about flush with the edge of the chop. If you think you need to, you can use a toothpick to close up the opening, but this time around my filling was pretty secure.
In the same pan that you used for the filling, heat about a teaspoon of butter over medium-high.
Add your porkchops to the pan. We just want to give them a golden brown crust.
When the first side reaches desired color, flip ’em over and allow the second side to brown.
Once both sides are nicely browned, transfer the chops to a baking dish and pop in the oven.
They are probably only gonna need about 15 minutes in the oven, depending on the thickness of your chops. They should look like this when they are done:
I served them up with creamy whipped potatoes. I happened to be low on fresh veggies this day, but any steamed green veggie would also be fabulous alongside.