CALEB’S CHOPS

Another pork chop recipe, this time from Trainer Caleb!

Ingredients

• 4 - 6 thick cut, boneless chops (or pre-butterflied pork chops)

• One pack thick cut bacon

• One apple, cored and chopped into small pieces

• ½ red onion or two large shallots, finely chopped

• 4 oz soft cheese, crumbled - goat, feta, or gruyere  

• 3 sprigs rosemary, leaves removed and finely chopped

• Salt and pepper

Prep

1. Heat your oven to 425°F

2. While the oven is pre-heating, butterfly your chops, cut with the fat side down 

3. Lightly salt and pepper the inside of the chops

4. Bake or fry your bacon until very crisp, then crumble into rashers

5. Let the bacon cool to room temperature, then mix the onions or shallots, apple, rosemary, and soft cheese in a large bowl. Salt and pepper to taste.

6. Heat ¼ cup neutral oil like canola in a non-stick pan or preferably a cast iron skillet until it sizzles when you sprinkle it with some water.

7. While the oil is heating, stuff a few tablespoons of your bacon/apple/onion and cheese mixture into the butterflied chops and fold over.

8. Place a few of the chops in the hot oil and sear for a few minutes on each side. Work in batches so the chops don't crowd the pan and are easy to flip. 

9. As you finish searing the chops, place them into a baking dish to cook in the oven. 

10. Once all the chops are in the baking dish, cover the baking dish with foil and cook for 30 minutes.

11. Then remove the foil and cook for an additional 20 - 25 minutes or until the pork reaches 145°F on a meat thermometer.

12. Let the chops sit for a few minutes before serving with your favorite veggie side. 

Enjoy!