Bacon Wrapped Stuffed Porchops

Preheat your oven to 400 degrees F.

Take roughly half a loaf of cornbread, and crumble it finely into a bowl. You’ll need roughly 2-2 1/2 cups worth.

Dice your celery, onion, chipotle peppers in adobo and apple. De-sprig your thyme leaves (you can also use dried if preferred).

In a large skillet over medium heat, add 1 Tablespoon of olive oil. Once oil is hot, add your celery, onion, apple and thyme. Saute until everything is soft. Add the chipotle peppers and cornbread crumbles. Stir until well melded. Add 2 1/2 Tablespoons of adobo sauce and stir. Add chicken broth a little at a time until you have the stuffing consistency that you like. You want to be somewhere between too crumbly and too wet. You want it to be able to mold together well without being too wet. Stir until all the stuffing is well mixed. Remove from heat.

Rinse and pat dry your 4 pork chops. Trim off any excess fat around the sides. With a sharp knife, slice a small “pocket” into the side of the pork chops. Keep your slice from penetrating any other border of the pork chop. Take your 1st pork chop and fill the pocket with stuffing. You want to really cram as much stuffing in as you can, and even let it mound out from the pocket. (the bacon will keep it in).

Take 1 slice of bacon–starting at the very tip of the pork chop, start wrapping the bacon completely around. Take a 2nd piece of bacon, and begin wrapping where the 1st one ended. Take a 3rd piece of bacon and start wrapping where the 2cnd piece ended. (Each pork chop will take 3 slices of bacon).

You now have your stuffed pork chop mummified in bacon. Repeat this process with the other 3 chops.

Lightly oil a large skillet and place on high heat. Place the 4 chops in the pan and cook for 6 minutes. Flip them over and cook for an additional 6 minutes.

Place foil on a cookie sheet and lightly grease it. (If your cookie sheet does not have sides, fold foil upwards along the borders so no fat will drip in your oven. Place the chops on your prepared cookie sheet and bake for 25 minutes at 400 degrees F. When the chops are done cooking, let them rest for about 5 minutes and serve! Yummmy! Enjoy!