This recipe is one of our fall favorites. As soon as it starts getting chilly we all crave it. And the best part of this recipe? It's got bacon in it! Of course. It's me remember, the bacon lover? :)
I love that it is a skillet meal, cast iron skillet that is.
P.s. The filing will make enough for 6 pork chops, when I took the pics we had only made 4 so I just put the extra filling on top when I took the foil off during the cooking.
Also, sometimes I throw a few dried cranberries in it too. Yum!!
one year ago: Butterbeer
Apple Stuffed Pork Chops
- 6 Bone-in center cut pork chops, about 1 to 1 1/2 inches thick & about 1/2 lb. each
- 4 Tablespoons butter, melted & divided
- 2 stalks celery, diced
- 1 cup stuffing, good quality
- 1/2 medium apple, diced
- 1/2 cup walnuts, chopped
- 1/2 cup chicken broth
- 6 slices bacon, cooked & crumbled
- 1/2 teaspoon onion powder
- season salt & black pepper, to taste
- 1 Tablespoon brown sugar, packed
- *Preheat oven to 350 degrees F. Cut each pork chop using the tip of a sharp knife to cut all the way through to bone making a pocket; set aside.
- In a 12 inch cast iron skillet over medium heat melt 2 Tablespoon of butter and add celery, cook until soften. Spoon celery leaving remaining cooking butter into a large mixing bowl, then add stuffing, apples, walnuts, chicken broth, bacon, onion powder, and season salt and pepper to taste. Place pork chops in skillet and season with season salt and pepper. Stuff each pork chop with about 1/2 cup of filing. Press gently to flatten.
- Bake for 20 mins covered with foil then 20 - 25 more mins with out foil. When down remove from oven and preheat broiler.
- In a small bowl combine brown sugar and remaining 2 Tablespoons of butter. Bast the top of each pork chop with butter/sugar mixture. Broil on top rack for about 4 to 6 mins or until lightly browned. Be careful not to burn.
Source: Forkful of Comfort