This stuffed pork chop recipe combines the beautiful sweetness of green apple and dried cranberries with the savory flavor of bacon. Seared in our rich and flavorful olive oil for a deliciously beautiful crust. Give this recipe a try!
For a fun throwback, check out this video of our boss Kyle Sawatzky whipping up this delicious recipe at his home in 2009!
What You'll Need:
For the Stuffing:
- 3 tbsp Bari traditional olive oil
- 1/2 tbsp bacon oil (from crisping up bacon for the recipe)
- 1/4 cup purple onion, sliced
- 1 green apple, diced
- 1/4 cup celery, diced
- 1 tbsp Bari classic vinegar
- Salt and pepper, to taste
- 1/2 tsp dry sage
- 1 cup crispy bacon, chopped
- 1 cup dried cranberries
- 1 cup breadcrumbs
- 1/2 cup chicken stock
- 1/2 package of bacon (slice and cook until crispy)
For the Pork Chops:
- 8-10 large pork chops, sliced down the middle to create a pocket
- 2 tbsp Bari olive oil
- 1 tsp bacon oil (for flavor)
- Salt, pepper, and garlic salt (for seasoning)
For the Side of Carrots:
- 5-6 carrots, peeled and cut into quarters
- 1/3 cup Bari extra virgin olive oil drizzled over top(EVOO)
- Salt and pepper, to taste
Optional for serving:
- Classic balsamic reduction (for drizzling over the pork chops) In a pan, bring 1/4 cup of balsamic to a simmer until it is a syrupy consistency. Drizzle this over your cooked pork chops for an additional sweet and tangy flavor.
- Sprigs of fresh rosemary, once out of the oven, place sprigs of fresh rosemary for a fresh and herby aroma on the pork chop
Cooking Instructions:
1. Prepare the Stuffing:
- Heat 3 tbsp Bari traditional olive oil and 1/2 tbsp bacon oil in a pan over medium-low heat.
- Add sliced purple onion, diced green apple, diced celery, Bari classic vinegar, salt, pepper, and sage. Sauté until softened.
- Stir in crispy bacon, dried cranberries, breadcrumbs, and chicken stock. Mix well and cook for a few minutes until combined. Set aside.
2. Prepare and Cook the Pork Chops:
- Slice each large pork chop down the middle to create a pocket.
- Stuff each pork chop with the prepared stuffing mixture.
- Preheat a large pan over medium-high heat.
- Add 2 tbsp Bari olive oil and 1 tsp bacon oil for flavor.
- Once the oil is warm, place the stuffed pork chops in the pan.
- Season the top of each pork chop with salt, pepper, and garlic salt.
- Fry the pork chops for 2-3 minutes per side, until browned.
3. Prepare and bake the side of carrots:
- Preheat the oven to 350°F (175°C).
- Peel and cut 5-6 carrots into quarters.
- Place the carrots on a baking sheet.
- Drizzle with 1/4 cup Bari extra virgin olive oil (EVOO) and sprinkle with salt and pepper.
- Bake the carrots in the preheated oven for 30 minutes, or until tender.
4. Bake the Stuffed Pork Chops:
- Preheat the oven to 350°F (175°C).
- Transfer the browned stuffed pork chops to a glass baking dish.
- Cover the dish with foil.
- Place the dish in the preheated oven and bake for 50 minutes to 1 hour.
- Remove the foil for the last 10 minutes of baking to allow the pork chops to finish baking uncovered.
Enjoy & happy cooking!!