Submitted by: Matt and Stacy

Servings: 6

6 1? thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper

Instructions:     Ask your butcher to “pocket” your baking chops.  If you need to do it yourself, use a 4-6? knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5? long and 3? wide (70% of the chop)
In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
Add garlic, sage, paprika and lemon juice and toss for 2 minutes
Remove stuffing from heat, transfer to bowl and set-aside
Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
To serve, warm remaining stuffing and spoon on top of each chop

Notes: No one will notice grains are missing if you serve this with cauliflower mash or rice and a greens – yum!