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Apple & Provolone Stuffed Pork Chops wrapped in Bacon

  • Author: Rosalynn Daniels



1/2tbs Cooking oil of choice

46 Large Boneless Pork Chops (try to find 2in thick cuts)

12 Autumn Glory Apples (Sliced thin)

46 Slices of Provolone Cheese

812 Slices of Thick Cut Bacon

1 Large Yellow Onion (diced)

45 Sprigs of Rosemary

1tbs Salt

1tsp Pepper

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.

Next Steps

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.