Stuffed Pork Chops with Bacon Maple Reduction

Serves 4

4 thick cut, bone in pork chops
4 tablespoons butter
3 pears, diced
3/4 cup onion, diced
1 tablespoon rosemary
1 tablespoon oil
3 tablespoons seasoning

Preheat oven to 350 degrees.

Rinse and pat pork chops dry. Using a paring knife, slice open pork chop to make a pocket. In sauce pan, melt butter and add diced pears and onion, cook for 5 minutes. Add rosemary and cook for 2 minutes. Remove from heat and divide between chops.

Drizzle oil over pork chops and season with seasoning. Place chops in oven safe pan and bake at 350 degrees for 40 minutes.

4 slice thick cut bacon
1 pear, diced
1 clove garlic, minced
1 cup apple juice
1/2 c pure maple syrup
1/4 cup dried cranberries

In a sauté pan, cook bacon slices until crispy. Drain the fat. In the same pan, sauté diced pears add the garlic cook until golden brown, about a min. Deglaze the pan with the apple juice then add the maple syrup and cranberries. Cook to reduce the liquid in half. If you would like the sauce to be thicker, continue cooking it down until it reaches your desired consistency. Remember it will thicken as it sits. Remove from heat and add the crumbled bacon to the sauce and drizzle over the pork.

Tips & Suggestions

If the double cut chop isn’t readily available at your supermarket or you just want to buy the family pack, you can “stuff” them buy layering starting with a thin chop, a couple of tablespoons of the stuff and top with another chop. Secure with a couple of toothpicks and you’ve got yourself an easy rendition.