Apple and Onion-Stuffed Pork Chops
The kids have only been up for two hours and already it looks like a hurricane went through the house. I saw this picture today and it is completely true when you have toddlers. Especially two toddlers.
While the kids ate their breakfast, I decided to surf the web for something for dinner. I thought pork chops would be good because I feel like we've been eating chicken everyday for about a week now. I needed to change it up.
With pork chops, my grandmas fried pork chops are my favorite, however they are not healthy! Since Jack and I are eating healthier, I wanted to make something that was healthy and yet still very tasty.
I found this recipe:
Of course as you all know, I make it my own and add things, or subtract things from the recipe, so here's how I created my stuffed pork chops.
Ingredients:
4 boneless pork chops, about 1 inch thick
4 slices bacon, roughly chopped
1 large sweet onion
2 granny smith apple, peeled, cored and thinly diced
2 tbs. olive oil
2 tbs. olive oil
2 tbs. pineapple juice & 6 oz pineapple juice
4 tbs. balsamic vinegar
4 tbs. balsamic vinegar
1 tsp. dried thyme
1/2 tsp. ground sage
ground black pepper
pinch sea salt
1 tbs. fresh lemon zest
2 tbs. shredded mizithra cheese
2 tbs. shredded mizithra cheese
Preheat the oven to 350 degrees.
Using a meat mallet, pound pork chops until they are 1/2 inch thick (I usually place pork in between two pieces of plastic wrap. Season the outside of the chops with some freshly ground black pepper and sea salt.
In a skillet over medium heat, saute the bacon. When it starts to crisp, add the onions, thyme and sage. Cook until onions start to caramelize (about 10 minutes). Pour mixture in a bowl. Add apples and 2 T pineapple juice to the bowl and mix well.
Stuff each pork chop with 1 tbs. ricotta and the apple/bacon mixture and secure the opening with toothpicks (there will be leftover filling). In the same skillet, add olive oil to coat pan and heat to medium-high heat. Sear the pork chops on both sides until golden brown. Transfer to a baking dish, and bake for 20-25 minutes.
While pork chops are cooking, add pineapple juice to skillet and deglaze pan. Bring the liquid to a simmer and cook until it reduces (about 5 minutes). Add leftover apple, onion and bacon mixture to skillet. Pour sauce over the pork chops. Garnish with lemon zest and mizithra cheese and Serve!
Using a meat mallet, pound pork chops until they are 1/2 inch thick (I usually place pork in between two pieces of plastic wrap. Season the outside of the chops with some freshly ground black pepper and sea salt.
In a skillet over medium heat, saute the bacon. When it starts to crisp, add the onions, thyme and sage. Cook until onions start to caramelize (about 10 minutes). Pour mixture in a bowl. Add apples and 2 T pineapple juice to the bowl and mix well.
Stuff each pork chop with 1 tbs. ricotta and the apple/bacon mixture and secure the opening with toothpicks (there will be leftover filling). In the same skillet, add olive oil to coat pan and heat to medium-high heat. Sear the pork chops on both sides until golden brown. Transfer to a baking dish, and bake for 20-25 minutes.
While pork chops are cooking, add pineapple juice to skillet and deglaze pan. Bring the liquid to a simmer and cook until it reduces (about 5 minutes). Add leftover apple, onion and bacon mixture to skillet. Pour sauce over the pork chops. Garnish with lemon zest and mizithra cheese and Serve!
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