I have grown to love cooking! I actually get excited when I find a new recipe. All I pretty much asked for x-mas this year was cooking stuff. Coming from your typical college student eating mostly from things cooked in a microwave or quick stops, I would have to say I've come a long way. I do not get to cook as often as I would like. Its about 1-2 times a week if I'm lucky. It's just impossible for a full time working/college student to plan/prepare meals regularly. As much as I try I just have to get through this stage of my life with school. However, this is one recipe that I absolutely have to blog about. It is A-M-A-Z-I-N-G! You will love it if you give it a shot I promise!
Plus it is PALEO! Kudos there =D
2 TBSP Coconut Oil
1 TBSP Lemon Juice
1 TBSP Minced Garlic
2 Gala Apples (pealed/diced)
1 Medium Onion (diced)
10 Slices of Bacon (diced)
6 Thick Pork Chops
-"Pocket” your pork chops by piercing the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop). Salt and pepper/season each side of pork chop.
In a medium pan (highly recommend a cast iron skillet), melt coconut oil over medium-high heat
Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
Add garlic, sage, paprika and lemon juice and toss for 2 minutes. Remove stuffing from heat, transfer to bowl and set-aside.
Stuff pork chops with as much stuffing as you can fit and use a few toothpicks to close and prevent spilling (about 1/4 -1/2 of the stuffing should be leftover for topping).
Insert pork chops into the hot pan to sear on each side. Cook each side of the chops for 3-5 minutes in hot pan over medium-high heat.
Transfer pan at 350 degree to oven and bake uncovered for 35-45 minutes.
To serve, warm remaining stuffing and spoon on top of each chop and serve over some sort of veggie. I used asparagus and it was great!