skillet : diner ⋅ counter ⋅ street
Items added to your cart. [ Checkout ]
  [ Login ]             Cart: 0   [ Checkout ]
Return to Recipes
Pork Chops Stuffed with Skillet Bacon Spread


Pork Chops Stuffed with Skillet Bacon Spread

Rating: Rate and Review
Submitted by David Russell
Posted 07/16/2011
Category: Main Course
Type: Bacon Jam

Print Recipe | Share This

Serves: 1

This is porknography at its finest. Because pork chops are very lean, it is best to go the extra step of bringing them the day before.

Ingredients

Brine Ingredients
1.5 quart (1.4 litre) water
2 cups (473 ml) apple juice
1/4 cup (59 ml) maple syrup
3/4 cup (177 ml) Kosher salt
12 whole peppercorns
6 bay leaves

Pork Chops and Stuffing Ingredients
1 1/4 inch (3 cm) thick boneless pork loin chops, one per person
1-2 (30 ml) TBSP Skillet Bacon Spread per pork chop
1 - 2 strips of thin sliced smoked bacon per pork chop (thick cut is too difficult to work with)
some kitchen string
to taste your favorite BBQ rub, low salt recommended
1 TBSP caramelized onions per pork chop, homemade or a less sweet condiment style (ones for topping cheese tend to be too sweet)

Instructions

To make the brine, warm all of the bringing ingredients over medium heat just until the salt has dissolved. Cool and transfer to the fridge to chill thoroughly.

Submerge pork chops completely in the brine, cover and keep in the fridge for 12 - 24 hours, but no longer. Remove pork chops from brine; discard brine.

Rinse the pork chops very well and pat dry. Using a sharp knife, slice into the middle of one long, thick side of each chop, careful to keep ¼ inch from the outside edges. Don’t pierce all the way through. Slice in a pivoting motion to create a pocket.

Here’s an excellent video demonstrating how to stuff a pork chop:
http://www.5min.com/Video/How-to-Make-Stuffed-Pork-Chops-149449041

Stuff each pork chop pocket with 1-2 tablespoons of Skillet Bacon Spread. Wrap a strip of bacon around the edge of each chop; depending on their size you may need two strips to wrap all the way around. Secure the bacon by tying kitchen string around the edge. Sprinkle the top and bottom of each chop with BBQ rub.

Preheat the barbecue (or oven) to 325°F (165°C). An optional step is to brown the chops. Preheat a cast iron skillet (nice tie-in, don’t you think) over high heat. Sear the chops, turning once, until the top and bottom have a little color. Transfer to the preheated barbecue and cook until the internal temperature reads 140°F (60°C) on an instant read thermometer, approximately 15-20 mins. Pork is lean and cooks quickly, so check after 10-12 mins. Remove the chops to a platter and allow to rest for 5 - 10 minutes. Spread 1 tablespoon of caramelized onions on top of each chop; remove the kitchen string and serve.

Serve with a fresh salad, coleslaw, grilled vegetables or roasted potatoes.


alright tough guy, think you can provide a better recipe? put your bacon where your mouth is...

submit recipe



Reviews

  | add your own review

From: Modou on 07/21/2014

mmm i do remember Grattini from linvig in Italy, id add a handful or 2 to some chicken stock and it would be my meal LOL how i long for the unhealthy days of being a student ;) that dish looks beautiful, so colourful! i love the photos!

From: Milvian on 06/26/2014

One other issue is when you are in a situation where you do not possses a cosigner then you may genuinely wish to try to exhaust all of your financing options. You will find many funds and other free college funding that will provide you with money to help with university expenses. Thx for the post.

From: Maycon on 06/26/2014

I have observed that of all types of inacsrnue, health care inacsrnue is the most dubious because of the issue between the inacsrnue policies company's obligation to remain making money and the consumer's need to have inacsrnue plan. Insurance companies' income on health and fitness plans are very low, thus some firms struggle to make money. Thanks for the ideas you share through this web site.

From: Bobozo on 06/26/2014

Hey D HarrisonGood point. I also liked the comment Seth made about being self sevinrg. It is destructive, and it ends meaning bands do the wrong things to promote themselves and their music in the first place. A lot of really cool bands potentially, fall at this hurdle, because they rely entirely on getting people to focus on them, instead of thinking, how can I add value to my fan.They can make awesome video experiences, awesome facebook fan-galleries, awesome instagram photo shares that go beyond just them, but enlightens their fans.Very good point, short, but sweet.Gemma