This is really delicious and a great seasonal fall dish. I served it with pumpkin cheddar biscuits.
4 slices bacon
1 cup chopped apple (I used 2 red delicious)
1/2 cup diced yellow onion
1/2 cup diced celery
1 cup herb stuffing mix
3/4 cup chicken broth
4 thick or butterflied pork chops
2 tablespoons olive oil
Salt and pepper, to taste
Preheat oven to 325 degrees. Bring pork chops to room temperature, drizzle with olive oil and season with salt and pepper, then set aside.
In a skillet, cook bacon slices over medium heat until crisp. Remove bacon from pan, reserving drippings. Set bacon on paper towels to drain and cool. Add the apple, celery and onion to the drippings in the pan and cook until the vegetables and apple soften, about 5-10 minutes.
Next, chop or crumble the bacon into small pieces and add to pan. Pour in chicken broth and then add the stuffing and season to taste.
Heat a second pan to high heat and add the chops, searing until lightly browned on each side. Remove from pan and stuff the chops - if the pork chops are already butterflied, simply fold the pork chop over the stuffing. Or, if using thick chops, cut a pocket into each chop and stuff with the bacon apple mixture.
Place stuffed pork chops on a baking sheet and into the oven. Cook the pork chops for an additional 20-25 minutes, or until a meat thermometer reads 140 degrees. Let rest for at least 10 minutes before serving. Enjoy!