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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,
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!
- 4 slices bacon
- 1 cup finely chopped cooking apple
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup cornbread stuffing mix
- ½ cup chicken broth
- 4 (1¼-inch thick) bone-in pork rib chops, trimmed (about 1 pound each)
- 2 tablespoons vegetable or canola oil, divided
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet, keeping drippings in pan. Set bacon aside to cool.
- Add apple, onion, and celery to bacon drippings in skillet; cook until apple mixture begins to soften, about 7 minutes. Remove from heat.
- In a small bowl, combine salt and pepper. Crumble bacon, and add it to the apple mixture in skillet with ½ teaspoon salt mixture, stuffing mix, and chicken broth; stir until liquid is absorbed.
- 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 ½ 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
- Preheat oven to 325°. Spray a broiler pan sheet with nonstick cooking spray. Set aside.
- 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 ½ cup water into bottom of broiler pan.
- 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.
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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