Stuffed Pork Chops

• 6 bacon slices
• 2 Granny Smith apples, peeled and diced
• 2 shallots, finely chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped fresh sage
• 1 cup fontina cheese, cubed
• 6 (1 1/2-inch-thick) center-cut pork loin chops
• 1 1/8 teaspoons salt
• 1 1/4 teaspoons pepper
• 2 tablespoons olive oil

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
2. Saute apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage.
3. Stir together apple mixture, bacon, and cheese in a bowl.
4. Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.
5. Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish.
6. Bake at 425u0b0 for 25 to 30 minutes or until done.

bacon, apples, shallots, fresh ginger, fresh sage, fontina cheese, center, salt, pepper, olive oil

Taken from www.myrecipes.com/recipe/stuffed-pork-chops (may not work)