I have to confess that I set out to make this meal yesterday for lunch, but reading through it found out that it was actually a crock-pot meal. So, the plan changed and it became last nights supper instead! A win either way.
Today the house still holds some of the yummy smells that cooked up in the crock-pot yesterday. LOVE when the house smells so tasty. The best part is that there were leftovers for today's lunches for both the bro and I to take to work today! SCORE!!!!!
APPLE, BACON, & PECAN STUFFED PORK CHOPS IN THE CROCK-POT
INGREDIENTS:
4 Large Pork Chops; Filet a pocket into one side for stuffing
4 Large Strips of Bacon; chopped into postage stamp sized pieces
2 Large Granny Smith Apples; diced into large chunks
1 Medium Head of Garlic; smashed and chopped into large pieces
1 C. Pecan Pieces
1 Large Sweet Onion; sliced into rings
Slice deep pockets into the side of each Pork Chop. Make sure not to puncture the sides or back of either as you need the "pocket" for stuffing. (I used Butterfly Fillets and just folded them in half) Place the Bacon in a frying pan and cook until about 80% cooked. Add Diced Apples, Pecans, and Garlic to the mix. Stir and make sure the Apples and Pecans are covered and saturated with the Bacon grease. stir until Bacon is about 95% cooked and remove from heat. Let cool. Remove the stuffing mixture from the pan with a slotted spoon so that the Bacon drippings remain in the pan. Add the Onions to the pan and toss to coat. You don't want to cook the Onions as the crock-pot will do this. Stuff the chops with as much stuffing as you can. Cover the bottom of the Crock-Pot with half of the Onions. Place your stuffed Pork Chops on the top; stuffed side up. Cover with the remaining Onions. Cook on low for 8 hours.
This is definitely a meal that I will make again! So delicious! It does take a little bit of time to get ready to put in the Crock-Pot, but it's so worth it.
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