A delightful twist on stuffed pork chops, combining the savory flavors of Brussels sprouts and crispy bacon.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
Cook the bacon in a skillet over medium heat until crispy. Remove and set aside, reserving the drippings.
Use a slotted spoon to remove the bacon, leaving the drippings in the skillet.
In the same skillet, sauté the Brussels sprouts and diced potatoes in the bacon drippings until tender, about 10 minutes. Season with salt and pepper.
Stir occasionally to prevent sticking and ensure even cooking.
Chop the cooked bacon and mix it into the Brussels sprouts and potato mixture.
Ensure the filling is well mixed for even flavor distribution.
Cut a pocket into each pork chop using a sharp knife.
Be careful not to cut through the other side of the pork chop.
Stuff each pork chop with the filling and secure with toothpicks if necessary. Season the outside with salt and pepper.
Do not overfill to prevent the filling from spilling out during cooking.
Place the stuffed pork chops in a baking dish and bake in the preheated oven for 30-35 minutes, or until the pork is cooked through.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C).
Serve the stuffed pork chops hot, garnished with fresh herbs if desired.
Pair with a side salad or roasted vegetables for a complete meal.
Continua nella nostra app per un'esperienza migliore
