Apple Bacon Stuffed Pork Chops

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Apple Bacon Stuffed Pork Chops Recipe At Bottom

I am so excited to share with you a special recipe from my column in this issue of Taste of the South Magazine! In each issue, I share with you a story from my life, reminisces of days gone by, and an entire collection of recipes to make up a new supper menu. In this issue’s column, I talk about our family’s changing dynamics as we get older and why it’s so very important to show your family that, even if you don’t have guests for a special holiday, those you live with every day are worth that special meal!

With that in mind, this month’s menu spans 8 pages in the magazine and is a pared down hoilday meal that can be made for 4 people, (when a whole turkey or ham just feels like too much) but easily modified for larger crowds.

Today I’m sharing with you my recipe for Apple Bacon Stuffed Pork chops from this issue. They’re a little more work, but still simple to do because I use store bought stuffing as one of the key ingredients!

For the full menu, which includes my recipes for Orange Pecan Topped Sweet Potato Casserole, Simple Roasted Asparagus, Sour Cream Muffins, Cranberry Butter, and Chocolate Chess Pie, just pick up a copy of this magazine at your local news stand. As an added bonus, there are also step by step photos on how to make these stuffed pork chops!

If you’d like to get all of my columns and supper menus delivered directly to your door, click here to subscribe at a special rate for the Southern Plate Family.

Pork Chop Recipe Below…

 Pick up the current issue of Taste of the South Magazine to get the rest of my menu :

Orange Sweet Potato Casserole, Simple Roasted Asparagus, Sour Cream Muffins, Cranberry Butter,

AND…

My Chocolate Chess Pie – Recipe in the holiday issue of Taste of the South

Chocolate Chess Pie

 

I can’t tell you how much I’m enjoying working with everyone at Taste of the South. If you enjoy my columns in their magazine and have time, they’d love to hear from you on their Facebook Page - and I’d sure love to visit with you on mine! 

Apple Bacon Stuffed Pork Chops

Apple Bacon Stuffed Pork Chops

Ingredients

  • 4 slices bacon
  • 1 cup finely chopped cooking apple
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup cornbread stuffing mix
  • 1/2 cup chicken broth
  • 4 (1 1/4-inch thick) bone-in pork rib chops, trimmed (about 1 pound each)
  • 2 tablespoons vegetable or canola oil, divided

Instructions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet, keeping drippings in pan. Set bacon aside to cool.
  2. Add apple, onion, and celery to bacon drippings in skillet; cook until apple mixture begins to soften, about 7 minutes. Remove from heat.
  3. In a small bowl, combine salt and pepper. Crumble bacon, and add it to the apple mixture in skillet with 1/2 teaspoon salt mixture, stuffing mix, and chicken broth; stir until liquid is absorbed.
  4. Using a small sharp knife, cut a horizontal pocket in the side of each pork chop, about 3 inches wide and 2 inches deep. Open pockets and sprinkle with 1 teaspoon salt mixture. Gently stuff about 1/2 cup apple mixture into each pocket. Secure each pocket with a wooden pick coated in nonstick cooking spray. Season outside of pork chops with remaining 1 teaspoon salt mixture
  5. Preheat oven to 325°. Spray a broiler pan sheet with nonstick cooking spray. Set aside.
  6. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add 2 pork chops; cook until lightly browned, about 2 minutes on each side. Place browned pork chops on prepared broiler pan. Repeat procedure with remaining oil and pork chops. Pour 1/2 cup water into bottom of broiler pan.
  7. Bake until a meat thermometer inserted in thickest part of pork chops registers 145°, about 30 minutes. Remove from oven. Lightly cover with foil; let stand for 15 minutes before serving.
  8. Note: Pork chops can be stuffed and refrigerated for up to 4 hours before cooking. Be sure to thoroughly cool the apple mixture before stuffing in pork chops.
    *If you don't have a broiler pan, just place pork chops on rimmed baking sheet and bake that way. I often forget to add the water and they still turn out fine :)
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Look for this issue on news stands now to get my complete menu!

For a free trial issue of Taste of the South, click the magazine cover below

 

“Unexpected kindness is the most powerful, least costly, and most underrated agent of human change.

Kindness that catches us by surprise brings out the best in our natures.”

~ Bob Kerrey

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Comments

  1. Marianne says

    I was so excited to open my mail box and find your name on the cover!! Was the first thing I saw.. have already made a few of the recipes and can I just say YUMMMMMMMM !!!
    Christy I am so proud of you, in the short time I have been following your blog, you have accomplished so much!! I am not on as often as I have medical issues and have problems keeping up, but I read every email you send out to me! I just switched satalite carriers so have to find the channel so I can watch your show on GSN (I hope I have that right)
    Take care dear lady, hope Brady has (or will) spend lot’s of time with you when he returns from his trip. They do grow up so fast don’t they?
    Hugs and Happiness : )

  2. Barbara Miller says

    My word, your kids are growing up fast. Your son is getting so tall. Love the stuffed pork chop recipe and will have to get a copy of the mag to get the muffin, sweet potato, and pie recipes. looking forward to the new cookbook as well. ;)

  3. Barbara Miller says

    Oh, one more note, where did you get that “chocolate” grater? it looks to be aluminum. Love to hear the story that goes along with it. Love kitchen gadgets as much as you do!

  4. says

    Ahhhh this could be our Sunday supper this coming week, if I can get some pork after our “outage” of October/November here in Jersey. I’m not sure my Jenn was able to save that “bucket” or not. I’m still checking the freezer items (any question/doubt out it goes) but she did a great job saving a lot of stuff.

  5. Fran in CA says

    Christy, I made these stuffed pork chops last night and they went over with a big success! This is going to be one of my ‘go-to” recipes when I want something a bit different which I know is a success. It is one of those comfort foods but in a special presentation which all will enjoy.

  6. says

    It will only be me and my hubby for Thanksgiving this year! I had no idea how to cook a “small” Thanksgiving dinner since most of my adult life I have cooked for a crowd on Thanksgiving! But I still wanted it to be a special meal. This fits that bill perfectly. So tomorrow, after work, I am stopping by Publix to pick up what I don’t have in the pantry and freezer, and we will be enjoying a delicious Thanksgiving for two in Alabama. Thank you for the lovely, perfect meal that will still be special and festive!

  7. Karen says

    My husband picked this recipe off of your website for his Birthday dinner. Let me tell you it was a huge success!! My picky eater even enjoyed them! I have to say every recipe I have cooked of yours has been delicious! Oh, and he also requested your broccoli salad as a side which has been one of our favorites for several years now!

  8. Violet says

    Dear Christy, Just getting around to reading the TOTS Nov/Dec issue and I want to make your Apple-Bacon Stuffed Pork Chops. Please share with me the brand name cornbread stuffing mix that you used. Thanks. Violet

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