Double Cut Pork Chops

By nurseliz

Ingredients

• 3 slices bacon, choppedOn Sale
• 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

Details

Servings 6

Preparation

Step 1

Directions
1
Heat oven to 350 degrees F.
2
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.
3
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.
4
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.
5
In large nonstick skillet, heat oil over medium-high heat. Add 3 chops and brown, about 2 minutes per side. Transfer browned chops to large shallow roasting pan or 15 x 10 x 1-inch jelly-roll pan. Repeat with remaining chops, adding more oil if needed. Pour wine into roasting pan.
6
6. 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.

Nutrition Facts
Calories 519, Total Fat 26 g, Saturated Fat 9 g, Cholesterol 149 mg, Sodium 504 mg, Carbohydrate 9 g, Fiber 1 g, Protein 56 g.
Percent Daily Values are based on a 2,000 calorie diet