I was inspired to make this dish by watching an episode of Chopped on the Food Network. Although my version isn't quite as fancy, it is economic to make and most of all - tastes great! I used Empire apples for this recipe, but I am sure that any other variety of tart apples would work just as well. This is a great rustic fall recipe.
Maple Glazed Pork Chops with Apple Stuffing
Ingredients:
6 boneless pork chops (at least one inch thick)
6 slices of bacon, diced
1/3 cup diced celery
1/3 cup diced onion
1/2 cup maple syrup
3 apples (cored, peeled and diced)
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup water or stock (vegetable or chicken)
2 cups cubed day-old bread
2 tablespoons chopped parsley
2 teaspoons dried thyme
salt and pepper to taste
Directions:
Cut a pocket in each of the 6 pork chops. Using your fingers, slowly open up the pocket without tearing the meat.
In a large skillet, fry the bacon until tender crisp. Add onions, celery and cook until translucent. Add diced apple, thyme, and sugar. Stir to combine. Add cubed bread to pan and drizzle the melted butter over the top. Turn heat off and allow mixture to cool.
Stuff chops liberally with stuffing mixture. Season with salt and pepper and brown over medium high heat in a skillet for 2 minutes per side. Arrange pork chops in a casserole dish and add 1/2 cup of broth or water to the bottom of the dish. At this point you may glaze both sides of the pork chop with the maple syrup.
Cover the dish with aluminum foil and bake in a preheated 350 degree oven for 20 minutes.
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