angie food cake

Family-friendly recipes from a frugal gal that likes to eat

Apple, Cheese and Bacon Stuffed Pork Chops

It’s time for a little rewiiiind back to last Tuesday – Valentine’s Day! Scott and I decided to forego the crazy VDay crowds and cook dinner for each other at home. We did a bit of a spin on our favorite show, Top Chef. He went to one grocery store, I went to another, and with a budget of $10 each, we picked up secret ingredients to create the perfect meal for each other.

I must say, Scott knocked this one out of the park! He came home from the store with roses and pink champagne (swoon!).

Thank you mother-in-law for the Reese’s Heart!

But his Apple, Cheese and Bacon Stuffed Pork Chop recipe is what really won me over.

He started by chopping up a green apple and provolone cheese.

Then, he prepped the pork chops (he got two HUGE chops for $5!).

Time to STUFF!

Once the chops were ready, Scott pan fried the chops until they were brown on both sides.

When the chops were browned, they went into a 425* oven until they were cooked through. This is where a meat thermometer really comes in handy!


Yup. It was good!

Apple, Cheese and Bacon Stuffed Pork Chops
Adapted from Taste of Home
(serves 2)


2 bacon strips, diced
1 small tart apple, peeled and coarsely chopped
2 tablespoons dried minced onion
2 boneless pork chops (ours were over an inch thick)
2 teaspoons olive oil
1 teaspoon all-purpose flour
1/2 cup unsweetened apple juice
1/4 teaspoon salt
1/8 teaspoon pepper


  1. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion and bacon; saute 2 minutes longer.
  2. Cut a pocket in each pork chop; stuff with apple mixture and cheese. In a small skillet, brown chops in oil on both sides.
  3. Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 20 minutes or until a meat thermometer reads 160°.
  4. Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. 

Absolutely delicious!

*Please note, the meal I made, Baked Buffalo Chicken Pasta, pales in comparison, so it’s not worthy of a post!


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