Apple and Hazelnut–Stuffed Pork Chops 171
Thick, juicy, bone-in pork chops are stuffed with sweet apple, crunchy hazelnuts, and flavorful bacon.
Apple and Hazelnut– Stuffed Pork Chops Prep Time:
10 mins
Cook Time:
Ingredients ⁄2 medium sweet apple (such as Fuji or Honey Crisp), cored, peeled, and grated
1
⁄3 cup raw hazelnuts, chopped
1
6 TB. unsalted butter, at room temperature 4 (5 oz.; 140g each) bone-in pork rib chops ⁄2 tsp. sea salt
1
4 chops
1 2
3
Spread bacon out on a paper towel to cool and reserve bacon fat in the skillet.
4
Place cooled bacon, apple, hazelnuts, spinach, granulated garlic, and unsalted butter in a food processor. Pulse for 30 seconds to 1 minute, or until fully blended.
⁄4 tsp. freshly ground black pepper
1
Serving Size:
1 chop
5
Heat a large cast-iron skillet over medium heat. Add uncured bacon and cook, stirring occasionally, for 4 to 5 minutes, or until browned and crisp.
5 oz. (140g) frozen spinach, thawed and squeezed to remove liquid ⁄2 tsp. granulated garlic
Yield:
Preheat the oven to 375°F (190°C).
4 oz. (110g) uncured bacon, diced
1
30 mins
Carefully slice a horizontal slit into meaty side of each pork rib chop to make a deep pocket. Stuff opening full of butter mixture and secure with a toothpick.
6
Reheat remaining bacon fat in the skillet over medium-high heat.
7
Sprinkle stuffed pork chops with sea salt and black pepper. Place pork chops in hot bacon fat and brown for 1 to 2 minutes per side.
8
Cover the skillet with aluminum foil and bake for 20 minutes, or until chops reach an internal temperature of 145°F (65°C). Serve immediately.
Nutrition per Serving 70% Protein 27% Fat
3% 1.1:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
512
40g
34g
7g
3g
4g
