Apple and Bacon Stuffed Pork Chops
Cook time
Total time
  • 2 thick cut pork chops
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups whole wheat bread, torn into tiny pieces
  • ½ an apple, diced (I didn't peel mine)
  • 4 slices bacon, chopped into very small pieces
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground sage
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons cheese of your choice (I would recommend a mild cheese)
  • 1-2 tablespoons low-sodium chicken broth
  • 3 tablespoons olive oil
  1. Preheat your oven to 400 degrees F. Rub your pork chops with the oregano, thyme, red pepper flakes (if you're using them), salt, and pepper. Cut a pocket into the chops, leaving enough room on the sides so the pork chop stays together.
  2. Dice the bacon and fry. Set aside on paper towels and allow to drain. In a large bowl, add the 2 cups of torn bread and the diced apples. Add in the bacon, then the melted butter, cinnamon, sage, nutmeg, and cheese. Mix everything up with a large spoon and mash a bit with the back of the spoon, adding a tablespoon or two of chicken broth until the consistency is to your liking and wet enough to stuff the chops with.
  3. Stuff the pork chops as full as possible with the stuffing, securing with toothpicks if needed. I used almost all of my stuffing for these 2 pork chops. Heat the olive oil in a large oven-proof skillet and cook for 4 minutes on each side until browned. Place the pan with the pork chops in the oven for 10 minutes or so, until golden and cooked through, or a meat thermometer reads 160 degrees F. Serve with roasted vegetables, potatoes, or a salad.
Recipe by The Crepes of Wrath at