Sunday, March 13, 2011
Apple and Onion-Stuffed Pork Chops
As a kid, I really didn't like pork chops much... I always remember them being dry and chewy! As an adult, I have come to really enjoy them! And as a Paleo enthusiast... I love their versatility in a recipe! Tonight's dinner was one I found on the Food Network (and made only minor changes). We completely enjoyed this (even the kiddos)... So, I give this a "highly recommend" rating.
Now, if we could only figure out who gets the (1) leftover chop for lunch tomorrow?!?
... Ro Sham Bo?
4 boneless pork chops, about 1 inch thick
2 slices bacon, roughly chopped
1 large sweet onion
1 granny smith apple, peeled, cored and thinly diced
2 T pineapple juice & 6 oz pineapple juice
1 tsp. dried thyme
1/2 tsp. ground sage
1/4 tsp. ground cinnamon
ground black pepper
pinch sea salt
1 T fresh parsley
1 T fresh lemon zest
Preheat the oven to 350 degrees. Gently cut a pocket horizontally in the side of the pork chop. Season the outside of the chops with some freshly ground black pepper and sea salt. In a skillet over medium heat, saute the bacon. When it starts to crisp, add the onions, thyme and sage. Cook until onions start to caramelize (about 10 minutes). Pour mixture in a bowl. Add apples and 2 T pineapple juice to the bowl and mix well. Stuff each pork chop with the mixture and secure the opening with toothpicks (there will be leftover filling). In the same skillet, add olive oil to coat pan and heat to medium-high heat. Sear the pork chops on both sides until golden brown. Transfer to a baking dish, and bake for 20-25 minutes. While pork chops are cooking, add pineapple juice to skillet and deglaze pan. Bring the liquid to a simmer and cook until it reduces (about 5 minutes). Add leftover apple, onion and bacon mixture to skillet. Add lemon zest and fresh parsley. Pour sauce over the pork chops and serve! YUM! :-)