Apple and Hazelnut–Stuffed Pork Chops

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: 30 mins Yield: 4 chops

Serving Size: 1 chop

Ingredients

4 oz. (110g) uncured bacon, diced 1⁄2 medium sweet apple (such as Fuji or

Honey Crisp), cored, peeled, and grated 1⁄3 cup raw hazelnuts, chopped 5 oz. (140g) frozen spinach, thawed and squeezed to remove liquid 1⁄2 tsp. granulated garlic 6 TB. unsalted butter, at room temperature 4 (5 oz.; 140g each) bone-in pork rib chops 1⁄2 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 1 Preheat the oven to 375°F (190°C).

2Heat 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.

3Spread bacon out on a paper towel to cool and reserve bacon fat in the skillet.

4Place 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. 5 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.

6Reheat remaining bacon fat in the skillet over medium-high heat.

7Sprinkle 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.

8Cover 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

Fat 70% Protein 27% Net Carb 3% Ratio 1.1:1 Calories 512

Fat 40g

Protein 34g

Total Carbohydrate 7g

Dietary Fiber 3g

Net Carbohydrate 4g