As a young child, one of my favorite dinners was my Moms pork chops and pan fried cinnamon apples. She would always serve them with on cool autumn days after we went apple picking at our friends house in Michigan. When I was a young mom, I started to create new and fun dishes for my family and put my own twist on old family favorites! The pork chops are an adaptation of the recipe my Mom used to make. I have revised it by combining all the flavors of the two dishes into one fabulous entree. When I make this dish, I am transformed back to being young child, and how happy I was when my Mom created her version. I think of my five children and how excited they are when I make this for them. I am reminded of my older children who are now on their own making this recipe and creating their own family memories. Food nourishes our bodies, hearts and souls. I hope to give my children this gift, and the knowledge to create family favorites on their own to pass on to their children as I have done.
848 per serving
- 6 1 1/2 inch thick center cut pork loin chops
- 1-1/2 cup water
- 2 tablespoons kosher salt
- 1 tablespoons packed light or dark brown sugar
- 3 bay leaves
- 2 teaspoons garlic powder
- 6 tablespoons vidalia onion, diced
- 1 large baking apple, thinly sliced-should yield 24 slices
- 6 tablespoons aged white sharp cheddar cheese, shredded
- 2 teaspoons fresh ground black pepper
- 12 slices of thick cut bacon
- 1/2 cup peach preserves
- 1 tablespoons dijon mustard
- 1 teaspoons ground cinnamon
To prepare chops for brining, use a sharp paring knife and make a small slit in the side. Rotate tip of knife back and forth to create a pocket in pork chop.
To create brine, place cup of water along with the salt, sugar, bay leaves and garlic powder into a bowl. Microwave for 60 seconds or until salt and sugar is dissolved. Let cool. Place the remaining 1 cup of water in a zipper sealed gallon size plastic bag along with the brine and pork chops. Place in refrigerator and brine for 2 hours.
When chops are done brining, remove from bag, pat dry, and discard liquid. Stuff each chop with 1 tablespoon of cheese, 1 tablespoon of Vidalia onion and 4 slices of apple. Season pork with black pepper, and wrap with 2 slices of bacon, securing with a toothpick if needed. To create glaze, combine preserves, mustard and cinnamon in a bowl
Preheat outdoor grill, or indoor grill pan to medium heat. Grilling is the recommended way, however pork chops can also be placed into a 400 degree oven. Grill chops until they reach 140 degrees, about 20 -25 minutes-do not overcook! When grilling, if bacon begins to burn, reduce heat. During the last few minutes of cooking, brush on glaze. Let chops rest for 5-10 minutes before serving. These chops are fabulous served with sweet potato gnocchi!