Bountiful Bacon Wrapped Spinach Cranberry and Apple Stuffed Pork Chops

Stuffed Chicken

RECIPE:

Serving Size:  2 People

Directions:

1 lb boneless pork loin chops

1/2 granny smith apple, cored and diced into small cubes

1/2 large white onion, diced

1/2 tbsp. apple cider vinegar

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Salt and pepper

1/2 cup cooked bacon, chopped

2.5 garlic cloves, minced

2 oz fresh spinach

1/2 tbsp. butter (I used dairy free)

1/8 cup dried pomegranate cranberries

Extra bacon slices for wrapping meat

Instructions:

  1. Preheat oven to 400 degrees
  2. Heat a frying pan over medium-high heat and melt butter
  3. Add in the onions and cook for about 3 minutes, or until onions are translucent. Add the apple and cook for about 3-5 more minutes
  4. When apples start to cook, stir in the garlic, cranberries, and bacon and cook for about 2 minutes or until warm.
  5. Deglaze pan with apple cider vinegar. Season with salt and pepper. Quickly toss in the spinach and cook until just wilted.  When done, remove from heat and set aside.
  6. Prepare your meat by placing the pork chops between plastic wrap and using a meat tenderizer to  pound the meat until relatively thin (about 1/2-1 inch thick)
  7. Season the meat with the onion powder, garlic powder, and paprika
  8. Spread the spinach mixture into the center of each pork loin chop and roll up or fold (there could be leftover mixture to use for leftovers or mix with rice!)
  9. Carefully wrap the bacon around each chop to secure it. **For easier folding, I used toothpicks to secure then wrapped in bacon, once secure, I removed the toothpick
  10. When ready to cook, heat a cast iron pan over medium-high heat with some oil
  11. Add the pork chops and quickly sear both sides of the pork chop a couple minutes each side
  12. Move the pan directly to the oven and cook for about 10 minutes or until done or until a meat thermometer inserted into the thick portion of the pork, reads 145 degrees (perfectly medium done)
  13. Allow to rest and serve!

Serving Suggestion:

I made rice and mixed the leftover stuffing with it.  I also made a balsamic side salad and served with a nice glass of chardonnay

ImageTHE CHEF IN THE WORKS

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