Double-Cut Pork Chops
This hearty pork chop recipe is country-style dining worthy of company. The thick, succulent chops stuffed with a savory bacon and Parmesan dressing are baked with wine.
Recipe from Family Circle
3 slices bacon, chopped
1 small onion, diced
1 small zucchini, shredded
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced
1/4 teaspoon black pepper, plus extra for seasoning chops
1/8 teaspoon salt, plus extra for seasoning chops
2 slices white bread, crumbled to make fresh bread crumbs (about 1-1/4 cups)
1/4 cup grated Parmesan cheese
6 double-cut pork chops (about 1-1/4 inches thick, about 5 pounds total; consult your butcher for these)
1 tablespoon vegetable oil
3/4 cup dry white wine
Heat oven to 350 degrees F.
In large skillet, heat bacon over medium-high heat until it begins to sizzle. Reduce heat to medium. Add onion; cook until softened, about 6 minutes. Add zucchini, rosemary, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook until most of the liquid evaporates, about 5 minutes.
Remove skillet from heat. Add bread crumbs and Parmesan cheese to skillet; stir to mix. Transfer to small bowl. Wipe out skillet with paper toweling.
Season chops on both sides with salt and pepper. Using tip of a sharp knife, cut pocket in each chop, cutting all the way through to bone. Place packed 1/3 cup stuffing into each pocket, pressing gently to flatten.
Bake chops in 350 degrees F oven 45 minutes or until instant-read thermometer inserted in thickest part of meat registers 150 degrees F to 155 degrees F. Remove from oven (internal temperature will increase to 160 degrees F). Serve warm.
Per Serving: cal. (kcal) 519, Fat, total (g) 26, chol. (mg) 149, sat. fat (g) 9, carb. (g) 9, fiber (g) 1, pro. (g) 56, sodium (mg) 504, Percent Daily Values are based on a 2,000 calorie diet