|Nutritional Guidelines (per serving)|
These tasty skillet pork chops are stuffed with a combination of bacon, apples, and breadcrumbs.
Use thick pork chops to make this dish, and serve with hot cooked rice and a salad. I used bone-in pork chops to make these stuffed chops.
- 6 pork chops, at least 1-inch thick
- 3 strips bacon, diced
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 2 tablespoons shredded carrots, optional
- 3 apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1/2 cup breadcrumbs or cracker crumbs
- 2 teaspoons chopped fresh parsley
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
Cut a pocket into the side of each of the chops for stuffing.
In a large skillet or sauté pan over medium heat, fry the diced bacon until crisp. Add the chopped celery, onion, and shredded carrot, if using; cook until tender. Add diced apples, sprinkle with brown sugar, then cover and cook slowly until tender and glazed.
Add breadcrumbs to the apple mixture; stir in the parsley and season with salt and pepper, to taste. Stuff mixture into the pockets in chops.
Wipe out the pan and place over medium-high heat with 2 tablespoons of olive oil.
Season the chops with salt and pepper and sear on both sides in the hot oil. Reduce heat to low and add a few tablespoons of water.
Cover and let cook slowly until the pork chops are tender, about 45 to 60 minutes.