Monday, October 29 – Apple Stuffed Bacon Wrapped Pork Chops
8x 1 1/2″ thick boneless pork loin chops
1 tablespoon coconut oil
1 cup chopped onions
2 teaspoons minced garlic
3 apples, peeled, cored, and diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon grainy mustard
16 slices nitrate free bacon
Preheat oven to 400°.
In a large frying pan, over medium heat, melt coconut oil. Sautee onions for 3 minutes. Add minced garlic and sautee for 1 minute more. Add apples and sautee for 5 minutes, until the apples begin to soften. Stir in salt, pepper, rosemary, and thyme. Remove from heat and stir in grainy mustard.
Cut a slit into the sides of the pork chops, about 2″ long. Using your knife, shape the slit into a pocket in the pork chop. Scoop the apple filling into the pork chop, about 2 tablespoons per pork chop. Lay 2 strips of bacon over each pork chop, being sure to cover the slit in the side and ensuring the ends of the bacon are under the pork chop.
Bake on a large baking sheet for 45 minutes, or until cooked through.