Apple and Bacon Stuffed Pork Chops

Source: paleoparents.com
Course: Dinner
Preperation time: 15min
Cooking Time: 45min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Tablespoon(s) Lard 0 0 0 0 4 4 38 38
10 Strip(s) Bacon, Diced 0 0 0 0 13 13 120 120
1 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
4 Leaves Fresh Sage, Finely Chopped 0 0 0 0 0 0 0 0
1/4 Teaspoon Paprika 0 0 0 0 0 0 1 1
1 Tablespoon Lemon Juice 0 0 0 0 0 0 1 1
1 Tablespoon Salt 0 0 0 0 0 0 0 0
1/2 Teaspoon Pepper 0 0 0 0 0 0 0 0
6 Medium(s) Pork Chops, 1 Inch Thick 26 26 0 0 16 16 254 254
2 Medium(s) Apple(s), Baking Apples 0 0 8 8 0 0 32 32
1 Medium Red Onion, Diced 0 0 2 2 0 0 7 7
Total: Approximate Nutrition Info, Per Serving: 26 11 34 454
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Instructions

  1. Ask your butcher to “pocket” your baking chops.  If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
  2. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
  3. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
  4. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  5. Remove stuffing from heat, transfer to bowl and set-aside
  6. ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
  7. Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
  9. To serve, warm remaining stuffing and spoon on top of each chop
Visit paleoparents.com for the full instructions.

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