Bacon-wrapped Pork Chop Recipe
Recipe information
Make Bacon-wrapped Pork Chop in just 1h 10m. Stuffed with spinach, cornbread and cranberries, served with roasted cauliflower, whipped sweet potatoes and apple-shallot gravy
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Ingredients
Pork Chop
Roasted Cauliflower
Whipped Sweet Potatoes
Apple-Shallot Gravy
Preparation of Pork Chops
1. Stuffing the Pork Chops
In a skillet, heat olive oil over medium heat. Add fresh spinach and cook until wilted. In a bowl, combine wilted spinach, crumbled cornbread, and dried cranberries. Mix well and stuff the pork chops with this mixture. Season the outside of the chops with salt and black pepper.
2. Wrapping with Bacon
Wrap each stuffed pork chop with two slices of bacon, securing with toothpicks if necessary.
Roasting Cauliflower
4. Preparing the Cauliflower
Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, garlic powder, salt, and black pepper. Spread evenly on a baking sheet.
5. Roasting
Roast in the oven for 25-30 minutes until golden brown and tender.
Whipping Sweet Potatoes
6. Boiling Sweet Potatoes
Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes.
Making Apple-Shallot Gravy
8. Cooking Apples and Shallots
In a saucepan, melt butter over medium heat. Add diced shallots and cook until translucent. Then add diced apples and cook for another 5 minutes.
9. Finishing the Gravy
Pour in chicken broth, add salt and black pepper, and let simmer for about 10 minutes until slightly thickened.
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