Stuffed Pork Shoulder Chops Recipe with Apple and Bacon

Baked sage, apple and bacon stuffed pork shoulder chops, with cider gravy, buttered potatoes and broccoli.

Stuffed Pork Shoulder Chops Recipe with Apple and Bacon

A delicious thick boneless pork shoulder chop stuffed with bacon, sweet apples, sharp apple sauce and sage, baked in the oven until perfectly cooked and served with a simple gravy made with ham stock, dry cider and butter... what's not to love?

Course Main Course

Cuisine British

Keyword bacon stuffed pork chops, baked stuffed pork chops, Stuffed pork chops, stuffed pork shoulder chops

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings Servings

Calories 872kcal

Author Brian Jones

Ingredients

2 Thick-Cut Boneless Pork Shoulder Chops Around 200g each
6 Rashers Smoked Streaky Bacon Around 125g Total
½ Small Sweet Apple
2 tablespoon Apple Sauce
10-12 Sage Leaves
¼ teaspoon Black Pepper
½ teaspoon Coarse Sea Salt

For the Sauce:

125 ml Dry Cider ½ Cup (Hard Cider in the US)
125 ml Ham Stock ½ Cup (Chicken or vegetable stock also works
35 g Butter 2 Tbsp
1 teaspoon Flour

Instructions

Place the bacon rashers in a single layer in the base of a 28cm or 11" frying pan, place it on the hob and set the temperature to low-medium and cook for 12-15 minutes.
The idea is to render some fat from the bacon in order to sear the pork chops.
Cut a pocket in the pork for the stuffing.
Do this by placing the pork shoulder chop on a chopping board and cutting parallel with the board into the chop. Cut towards the rind of the chop.
Core the apple, cut it in half (you only need half) and finely slice it. Place the slices in acidulated water to prevent them from browning.
Once the bacon has had its cooking time, stuff the pork chops.
Season the inside of the pork chops with the black pepper, then spread a quarter of the apple sauce on the pork. Add half of the apple slices, followed by the bacon and then the rest of the apple sauce.
Fold over the top layer of the pork chop and use toothpicks to hold everything together.
Return the pan that you cooked the bacon in to a high heat, adding more oil if the bacon has not given off enough fat.
Season the pork chops with coarse sea salt, then sear them in the pan, starting with the rind first, then onto one side, and then flip.
Transfer to a preheated oven at 170°C or 340°F and cook for 45-50 minutes.
Whilst the pork is cooking, mash the butter with flour and set it aside.
Once the pork has had its cooking time, remove it from the pan and set it aside to rest. for 5-7 minutes
Return the pan to a high heat and add the cider, and reduce it by three-quarters, scraping the bottom of the pan to remove any residue.
Pour in the ham stock and reduce the sauce by a third.
Whisk in the butter and flour mix and cook until it thickens a little; have a taste and season with salt as required, then strain and serve as a sauce for the pork chops.

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