Pork Chops with Apple, Onion, Bacon & Pineapple

For the Bacon and Pineapple Challenge, I made pork chops stuffed with apple, onion, bacon & spices.  I browned the chops and then made a pineapple/orange sauce.  It was good but the pork chops were so thick.  I think it would have been better if they were a little thinner.  

4 thick pork chops (mine were from Costco and super thick and I had enough stuffing for 5)

2 slices bacon, rough chopped

1 large onion (use 1/2 chopped in stuffing and 1/2 in wedges)

Thyme - ~4 sprigs stripped or dried

Sage - ~2 t of fresh chopped or less of dried

Salt & Pepper - to taste

Cinnamon - ~ 1/4 t

1 apple

2 T butter

1 can pineapple chunks in juice (you need about  1 1/2 cups of juice, pineapple and orange)

Juice of a large orange

Olive Oil

chopped parsley

Cut pockets in chops (horizontally).  It is better if you don't have the opening so big but you cut the inside of the chop to hold the stuffing.  

In a medium skillet over medium heat, saute the bacon, chopped onions, thyme and sage until the bacon is almost crispy and onions begin to caramelize.  Remove from skillet  and place in a bowl.  Add butter, apples and 2 T of the pineapple/orange juice. Season with salt and pepper.  Add to bacon and onion mixture.   

Stuff each chop. Use skewers or toothpicks to hold the stuffing in.  Salt and pepper chops.  In the same skillet over medium heat, add enough oil to coat the pan and brown the chops on all sides until golden brown (about 4 min a side).  I also added in the onion wedges and pineapple chunks to lightly brown.  Add in 1 cup of juice.  Season with Salt and pepper if needed and bake at 350 degrees until cooked through, about 20-25 min depending on how thick the meat is.  Baste several times and/or turn meat over in liquid. 

Remove chops from pan.  Add remaining 1/2 cup of juice and scrape up the brown bits on the bottom of the pan.  Bring the liquid to a simmer and cook until reduced by half, about 5 min.  Add chopped parsley and lemon zest.  Pour sauce over chops.  

Love, 

Yaya