Categories: Pork- Main Dish

Ingredients

• 6 bacon slices
• 2 Granny Smith apples, peeled and diced
• 2 shallots, finely chopped
• 1 Tbsp. chopped fresh ginger
• 1 Tbsp. chopped fresh sage
• 1 cup fontina cheese, cubed
• 6 (1 1/2-inch-thick) center-cut pork loin chops
• 1 1/8 tsp. salt
• 1 1/4 tsp. pepper
• 2 Tbsp. olive oil

Directions

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon, and set aside.
2. Saute apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage.
3. Stir together apple mixture, bacon, and cheese in a bowl.
4. Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.
5. Cut pork chops, in 2 batches, in hot olive oil

6. in a large skillet over medium high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish.

7. Bake at 425 degrees for 25 to 30 minutes or until done.

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