Garlic Bread and Bacon Stuffed Pork Chops

 

A delicious blend of flavors, the stuffing is enhanced with the juices of the pork chops as they cook.

• 4 boneless pork chops, 1 ¼" thick 
• 5 T olive oil 
• ½ c onions, chopped 
• salt and black pepper to taste 
• 3 slices leftover garlic bread 
• 4 slices cooked bacon, chopped 
• ¼ c parmesan 
• 2 t fresh thyme 
• 2 t fresh oregano 
• 1 T parsley, chopped 
• ½ gruyere cheese 
• ½ c chicken broth

Preheat oven to 350 degrees.

Cut garlic bread into cubes and set aside.

Place pork chops on baking sheet lined with wax paper.  Cut a pocket into each chop and season with salt and pepper and set aside.

Place onions and 3 tablespoons of oil in a large ovenproof skillet and cook over medium heat for five minutes, stirring occasionally.  Remove from heat and place in a large bowl.   Season with salt and pepper then add the garlic bread, bacon, parmesan, thyme, oregano, parsley, gruyere and chicken broth.   Mix to incorporate.

Divide stuffing by four and fill cavity of each pork chop.   Secure stuffing with one or two toothpicks.

Place remaining two tablespoons oil in the skillet over medium high heat, add the pork chops and brown each side.  Turn off burner and place the skillet in the oven and bake for twenty minutes or until pork chops reach 160 degrees.    

Serve with some baked rice and applesauce.  Yum!