Ermahgerdddd…..I love stuffed pork chops! I usually make them with actual stuffing (here’s lookin’ at you pork flavored Stovetop 😛 ) but this dish doesn’t need all that noise. It is still incredibly filling, delicious, and flavorful, no starchy stuffing required!
We all know that pork and apples go well together. We also all know that bacon goes with everything. And we know that blue cheese makes everything better. I’ve been told these are just my opinions but I feel pretty strongly that they are proven facts. 🙂
Add all of those into one dish and you’ve got yourself an incredible, date-night-worthy dish!
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APPLE, BACON, BLUE CHEESE STUFFED PORK CHOPS
290 calories (for 1/2 pork chop)
7 SP for 1/2 pork chop
I should probably just go ahead and rename my blog “Another Dish with Blue Cheese.” I can’t get enough. Sorry I’m not sorry for all the blue cheese recipes, guys. It just elevates every dish so well!
Also, I should point out that the nutritional information for this dish is for 1/2 of a stuffed pork chop. Why? Because our pork chops were ginormous. And 1/2 of a pork chop was more than enough for an average human stomach to handle!
Prepping for this dish actually starts the night before you want to make it. You’re going to brine the 4 thick pork chops (about 1 inch thick) by placing into a sealable container and covering with water. Add in a dash of sugar and a little apple cider vinegar and allow to sit in the refrigerator overnight. This prevents your pork from drying out, something I have done many, many….many…times. 🙁
When you’re ready to make the chops, start by prepping your filling. You’re going to peel, core and slice 1 granny smith apple, then dice 1 shallot and 2 cloves of garlic. 
Next you’ll want to prepare the pork chops so they’re ready for stuffing. Slice the side of each one until it is deep enough for stuffing. Season with 1 Tbsp of fresh, chopped rosemary and salt and pepper to taste.
Cut 4 slices of raw bacon into small pieces then cook in a large cast-iron skillet
Next add in garlic and cook another 1-2 minutes. Remove skillet from heat and stir in 3/4 C blue cheese (or gorgonzola). Once combined, split the filling into 4 sections and stuff each pork chop with the mixture.
Clean your skillet of remaining stuffing then add back over medium heat. Once the skillet is hot again, add in the remaining 1 Tbsp of bacon fat you set aside. Add the pork chops to the skillet and brown each side for 5 minutes. While you do this, preheat your oven to 400 degrees. 
Add the entire skillet into the oven and bake for 20 minutes. Internal temperature should be at least 150 F, and be sure you’re checking the pork only, not the stuffing!
Enjoy! To reheat leftovers, cut pork chops into chunks, heat a skillet over medium heat and add a little olive oil. Add pork chop and stuffing and continue to move it around the skillet until warmed through. 
- 4 thick pork chops (around 1 inch, boneless or bone in), brined overnight (*see notes)
- 4 slices bacon (I used center cut)
- 1 large shallot, diced
- 2 cloves of garlic, diced
- 1 granny smith apple, peeled, cored and diced
- ¾ C blue cheese (or gorgonzola)
- 1 Tbsp fresh, chopped Rosemary
- salt and pepper to taste
- Slice the side of each pork chop until it is deep enough for the stuffing. Season with rosemary and salt and pepper to taste.
- Cut bacon into small pieces then cook in a large cast-iron skillet over medium heat.
- Once cooked, drain out 1 Tbsp of bacon fat and set aside for later.
- Add in your diced apple and shallot and cook until apple is tender, about 3 minutes.
- Next add in garlic and cook another 1-2 minutes.
- Remove skillet from heat and stir in blue cheese.
- Once combined, split the filling into 4 sections and stuff each pork chop with the mixture
- Clean your skillet of remaining stuffing then add back over medium heat.
- Once the skillet is hot again, add in the remaining 1 Tbsp of bacon fat you set aside.
- Add the pork chops to the skillet and brown each side for 5 minutes. While you do this, preheat your oven to 400 degrees.
- Add the entire skillet into the oven and bake for 20 minutes. Internal temperature should be at least 150 F, and be sure you're checking the pork only, not the stuffing!
- Enjoy!
To brine the pork chops, place into a sealable container and cover with water. Add in a dash of sugar and a little apple cider vinegar and allow to sit in the refrigerator overnight.
To reheat leftovers, cut pork chops into chunks, heat a skillet over medium heat and add a little olive oil. Add pork chop and stuffing and continue to move it around the skillet until warmed through.
**Recipe from Jo Cooks
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 
