Directions
- 1Crisp a few strips of bacon in a skillet.
- 2Once browned, sauté diced onion and poblano chili in the bacon fat.
- 3Peel and cut some ripe peaches into small chunks.
- 4Add the peaches to the pan once onions are translucent and cook until tender.
- 5Transfer the mixture to a bowl, then mix with thyme, crushed crackers, salt, pepper, cayenne, and a splash of chicken broth.
- 6Chill the stuffing.
- 7Take thick, center cut boneless pork chops and slice a deep pocket through the fat side.
- 8Stuff the pork chops generously with the prepared stuffing.
- 9Sear one side of the stuffed pork chops in a hot pan.
- 10Flip and roast at 400 degrees Fahrenheit for about 15 minutes.
- 11Meanwhile, make a quick pan sauce with chicken broth, balsamic vinegar, and finish with cold butter.
- 12Spoon the sauce over the sliced pork chops.
Ingredients
- bacon strips
- diced onion
- poblano chili
- ripe peaches, cut into small chunks
- thyme
- crushed crackers
- salt
- pepper
- cayenne
- chicken broth
- thick, center cut boneless pork chops
- balsamic vinegar
- cold butter
Equipment
skilletbowlpan
Tips
- Visualize the pocket before slicing into the pork chops.
- Stuff generously.
- Finish the pan sauce with cold butter.
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