You may have seen me testing this recipe out on my stories. I actually had intentions on making a dish with apples and chicken, but realized that I purchased pork chops by mistake. I feel like that was a mistake that was meant to happen because this recipe taste absolutely delicious with the pork chops.
The final result of this dish that I posted on IG Stories was not exactly what I was looking for because the bacon was not as crispy as I had hoped for. So, I tested the recipe a few more times and found that using thick slices of bacon, and frying them until your desired crispiness was the best way to ensure crispiness in the final dish. Because of this, I had to lower the baking time so that the pork would not overcook and dry out.
But what about the rice, you ask? The key is to cook the rice on top of the stove a little longer than my first attempt. I found that if you cook the rice for 20 minutes on top of the stove before putting it in the oven for an additional 15 minutes, insured perfectly cooked rice.
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What ingredients do you need for this dish?
- Boneless Pork Chops – You want to make sure that you purchase the thickest pork chops that you can find. Try to purchase chops that are 1 1/2 to 2 inches thick.
- Autumn Glory Apples – While other apple varieties can work, I specifically used Autumn Glory Apples for this recipe because of their caramel sweetness that pairs so well with the other ingredients in this dish, especially the bacon.
- Thick Cut Bacon – Just find the thickest bacon that you can get your hands on. I prefer to use hickory or brown sugar flavor.
- Provolone Cheese – Smoked provolone is the way to go, but non-smoked will do if you can’t find any. Also, if you don’t have provolone on hand, cheddar cheese would work well in this dish too.
- Yellow Onion
- Fresh Rosemary
- Cooking Oil of Choice
- Short Grain Rice – I personally love to use Arborio Rice if I have it available. I love using it because I swear that it cooks better in a one skillet dish, and it adds a bit of creaminess to the dish.
- Vegetable Broth – If you don’t have vegetable broth available, then you can use chicken broth instead.
- Apple Juice – I absolutely love this addition to the this recipe. It gives a subtle sweetness to the rice that pairs so well with the other ingredients.
- Salt & Pepper – While there is quite a bit of salt coming from the bacon, I still season each pork chop with salt and pepper to make sure that it is not bland.
Tips to make the best Apple & Provolone Stuffed Pork Chops
- When butterflying your pork chops, slice them open on the flesh side. The fat on the other side will help keep your chops together when they close.
- Double up your apples and cheese for twice the fun.
- Try using different types of cheeses that you love. I tried smoked cheddar and it was absolutely DELICIOUS!
Here’s why I believe Autumn Glory Apples are best for this recipe.
- Autumn Glory Apples have the perfect amount of sweetness. I enjoy it because it’s not over bearing.
- This apple has a subtle notes of cinnamon and caramel.
- I feel like this apple is always juicy and crisp.
How can you tell if your Stuffed Pork Chops are done?
Using a meat thermometer, your pork chops should be 145 degrees. If you have enough time to wait, then I’d take them out at 140 degrees and let them rest for about 5 minutes and it will be perfectly done.Print
1/2tbs Cooking oil of choice
4–6 Large Boneless Pork Chops (try to find 2in thick cuts)
1–2 Autumn Glory Apples (Sliced thin)
4–6 Slices of Provolone Cheese
8–12 Slices of Thick Cut Bacon
1 Large Yellow Onion (diced)
4–5 Sprigs of Rosemary
2cups Short Grain Rice
2c Vegetable Broth
2c Apple Juice
Prepping your Boneless Pork Chops
Slice each pork chop lengthwise, leaving a 1/2 inch uncut.
Open (Butterfly) the pork chop.
Season the inside with salt and pepper.
Cut each slice of cheese in half.
Place each half slice of cheese on each side of the pork chop.
Place sliced apples on one side of the pork chop.
Close each chop, then wrap with 2 slices of bacon.
In a large skillet, over medium heat, begin to sauté your onions and rosemary in oil.
Once your onions become translucent, take them out of the pan and sit to the side.
Place each bacon wrapped pork chop into the hot skillet and cook until bacon is crispy, then flip to cook the other side. Each side may take about 5 minutes to get crispy. Do not over cook because you will be finishing this dish in the oven.
Take pork chops out and sit to the side.
Add onions and rosemary back to the skillet.
Add rice to the skillet and stir for about a minute. You want the rice to take in the flavors of the onion and rosemary.
Stir in apple juice and vegetable broth.
Let rice simmer for 20 minutes.
Add pork chops back to the skillet.
Place skillet in the oven for 15 minutes.
Enjoy while hot.