This dish seemed like a good idea when I found it - combine juicy pork chops with creamy cheese and crunchy apple slices, wrap them in bacon, and then bake in the oven. And it came together for the most part. However, there is one very important note to remember: when shopping for the pork chops, do not use butterfly-cut chops. The reason is pretty simple: butterfly-cut chops are open on three sides, making it very easy for the melting cheese to run out while cooking, leaving mostly the apple inside. Please don't make that mistake (like I did) so you can fully enjoy all the cheesy goodness in this dish.
Adapted from Hostess At Heart
Juicy pork chops stuffed with apples and cheese, then wrapped in bacon and baked. Delicious!
Adapted from Hostess At Heart
Preheat oven to 375 F. Spray a 9 x 13 baking dish with nonstick cooking spray. Slice the apple into 1/8"-1/4" pieces, one per pork chop. Slice the cheese into 1/4" thick pieces, two for each pork chop.
Cut into the side of each pork chop to create a deep pocket, being careful not to cut completely through the other three sides. Sandwich a slice of apple between two slices of cheese and stuff into the pocket, then sprinkle a small amount of thyme on top. Wrap tightly with two slices of bacon, using toothpicks to hold the pocket closed.
Arrange the assembled pork chops in the baking dish. Bake for 35-40 minutes or until a meat thermometer reads 140 F when inserted into the thickest part of a chop. Allow to rest for 10 minutes, then remove toothpicks and serve.
Servings 6
Serving Size 1 pork chop
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.