These pork chops with bacon apple stuffing are bursting with fall flavor! A delicious combination of sweet, and savory, pork chops cooked to perfection.
2cupscrustyday-old artisan-style bread, cubed (see notes)
1tablespoonfresh thymechopped
½cupfresh flat-leaf parsleychopped
1cupchicken broth(divided)
Kosher salt and freshly cracked black pepperto taste
2tablespoonsbutter
41-inch thick center cut pork chopsbutterflied
Instructions
Tear or cut the bread into the ½-inch pieces until you have about 2 cups.If working a day ahead, lay the pieces of bread out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the pieces of bread out on a rimmed baking sheet. Bake in a 275 degrees F oven, stirring every 10 minutes until the bread is crisp and mostly dry.Depending on how moist the bread is, to begin with, oven-drying takes 15 to 45 minutes. Keep in mind the bread will continue to dry a bit after you take it out of the oven and it begins to cool.After the breadcrumbs have been removed from the oven. Increase the oven temperature to 400 degrees F.
The Bacon Bits:
Meanwhile, dice up the bacon and transfer it into a large oven-proof skillet, over medium heat. Cook the bacon stirring occasionally, until browned and fully cooked through; about 5 to 6 minutes.Remove the bacon bits from the pan and drain them on some paper towels, reserving the fat in the pan.
The Stuffing:
Add the apple, celery, onions, and thyme to the pan. Cook, stirring occasionally until the apples, celery and onions have softened slightly but still have some crunch; about 5 to 7 minutes.Stir the bacon back into the skillet, before transferring the mixture to a large mixing bowl.Add the bread to the large mixing bowl, along with the fresh flat-leaf parsley. Season with salt and pepper, to taste and toss the stuffing mixture well. Pour ¼ cup of broth over the apple-bacon stuffing at a time. Add until the liquid isn’t being absorbed and it starts to pool at the bottom of the bowl.Toss the mixture occasionally for a few minutes until the liquid is absorbed. The bread should be moist but not soggy. Add up to another ¾ cup of broth if necessary, but do not saturate the bread.
Butterfly the pork chops and stuff:
Using a sharp knife, remove the bone (if the pork chop has one). Carefully slice down the length of the chop without cutting all the way through. Spread and flatten out to form a butterfly shape. Repeat for each pork chop.Next, add a couple of spoonfuls of the apple-bacon stuffing mixture into the middle of the butterflied pork chop, but make sure it will somewhat close up.You can use toothpicks to help keep the pork chop closed up around the stuffing mixture, but it isn’t necessary. You will have a little stuffing leftover. Just add it to the pan with the pork chops before placing the pan into the oven.
Cook the Stuffed Pork Chops:
Melt the butter using the same oven-safe pan, over medium-high heat. Carefully add the stuffed pork chops to the pan, but do not overcrowd them. Sear the pork chops on one side, until browned; about 3 to 5 minutes.Then carefully flip the pork chops over to the other side. Add any leftover stuffing mixture to the pan with the pork chops.Place the pan directly into the preheated oven to finish the pork chops. Bake until the pork is cooked through (145 degrees F when probed in the center with an instant-read thermometer); about 30 to 45 minutes. Remove from the oven and serve warm.
Notes
If you used toothpicks to hold the pork chops together, remember to remove them before serving!Using store-bought stuffing mix saves time. I recommend using Pepperidge Farm like this.Leave out fresh thyme and parsley if using seasoned breadcrumbs.
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