Pork Chops and Apple Sauce, not quite, but I do love saying that alla “Peter Brady”
There is something to be said about the delicious combination of pork and apples. Especially when using thick cut boneless pork chops, apples, Gouda cheese, and bacon. Yes, I said bacon!
I like this meal because it’s fancy enough to serve to guests, yet easy enough for a week night meal.
- 4 pork boneless chops (thick enough to cut a pocket through the side of each chop)
- 1 small onion, chopped finely
- 2 cloves garlic, minced
- 4 thin slices of Gouda cheese
- 3 slices of bacon
- 1 apple peeled, cored, and chopped into small dice (any firm apple will do)
- 1 teaspoon fresh thyme + a few sprigs to garnish
- ⅛ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 400 degrees
- Prepare pork chops by cutting a pocket into the side of each chop.
- Season each pork chop with salt and pepper. Set aside.
- Chop bacon in to small square pieces and fry in a oven proof skillet until crispy. Remove from pan and set aside in a medium size bowl. Add Thyme into the bacon.
- Remove all but 1 tablespoon of grease from the skillet.
- In the bacon skillet, add onion and chopped apples pieces and cook for about 5 minutes, until the onion is translucent. Add garlic and cook for an additional minute or two.
- Once apple mixture is cooked add it to the bowl of bacon and stir to combine.
- Place a slice of cheese into each pork chop.
- Spoon a couple of spoonfuls of the apple bacon mixture into each pork chop.
- Place filled pork chops into the skillet and place in the pre-heated oven for 35 minutes or until the internal temperature of the pork reaches 150 degrees.
- Garnish with remaining sprigs of Thyme.
My favorite way to reheat this meal is to cut up the pork chops and stuffing into bite size pieces. Place a skillet on the stove over high heat. Once the skillet is hot add 1 tablespoon of olive oil, then add the cut up pork chops. Let the pork chops sit and caramelize before you move them about the pan to heat up. The stuffing gets crispy and it is a delight! I almost like it as much as I do the original meal.