Mar. 29, 2021

Apple & Provolone Stuffed Pork Chops

These stuffed pork chops are filled with sliced apples and cheese, then wrapped in bacon and cooked alongside seasoned rice. As the dish bakes, the pork stays tender while the bacon crisps and the rice absorbs the surrounding flavors. Finished in one pan, this recipe is a practical option for a hearty dinner that brings together savory ingredients with a subtle contrast from the apples.

Bacon-wrapped pork chops stuffed with apples and melted cheese

Ingredients

  • ½ tablespoon cooking oil of choice
  • 4–6 large boneless pork chops (try to find 2 in thick cuts)
  • 1–2 Autumn Glory apples, sliced thin
  • 4–6 Slices of provolone cheese
  • 8–12 thick-cut bacon slices
  • 1 large yellow onion, diced
  • 4–5 rosemary sprigs
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 cups short-grain rice
  • 2 cups vegetable broth
  • 2 cups apple juice

Directions

  1. Slice each pork chop lengthwise, leaving a ½ inch uncut.
  2. Open (butterfly) the pork chop.
  3. Season the inside with salt and pepper.
  4. Cut each slice of cheese in half.
  5. Place each half slice of cheese on each side of the pork chop.
  6. Place sliced apples on one side of the pork chop.
  7. Close each chop, then wrap with 2 slices of bacon.
  8. In a large skillet over medium heat, sauté your onions and rosemary in oil.
  9. Once your onions become translucent, take them out of the pan and set to the side.
  10. Place each bacon-wrapped pork chop into the hot skillet and cook until the bacon is crispy, then flip to cook the other side. Each side may take about 5 minutes to get crispy. Do not overcook, as you will finish this dish in the oven.
  11. Take the pork chops out and set them aside.
  12. Add onions and rosemary back to the skillet.
  13. Add rice to the skillet and stir for about a minute. You want the rice to take in the flavors of the onion and rosemary.
  14. Stir in apple juice and vegetable broth.
  15. Let the rice simmer for 20 minutes.
  16. Add pork chops back to the skillet.
  17. Place the skillet in the oven for 15 minutes.
  18. Enjoy while it's hot.

Recipe created by Rosalynn Daniels for Superfresh Growers.

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