In a skillet, add 1 tablespoon BARI® Fruity Extra Virgin Olive Oil and 6 slices of bacon, cook until crisp. Remove from pan and reserve drippings. Crumble bacon when cooled. Meanwhile add 2 tablespoons BARI® Fruity Extra Virgin Olive Oil and 2 tablespoons bacon drippings to skillet and return to medium heat. Add onion, celery, and apple to the pan and cook for 3-4 minutes or until apples are partially softened. Then add BARI® Balsamic Vinegar, cranberries, dried sage, and cook for another 2-3 minutes. Then add bacon, dried bread crumbs, 1/4 cup BARI® Fruity Extra Virgin Olive Oil, chicken stock, and salt and pepper to taste. Combine and place mixture into another bowl.
Take Pork Chops and slice an opening into one side of the meat. Be careful not to cut all the way through the other three sides so that a pocket can be formed. Insert 1-2 tablespoons of stuffing mixture into each pocket and set to the side. Meanwhile in the same skillet used to make the stuffing add 1 tablespoon BARI® Fruity Extra Virgin Olive Oil and 1 tablespoon bacon drippings. Lightly dust each side of the pork chop with salt, pepper, and garlic salt and place into the skillet to brown. Allow meat to brown for 2 minutes on each side then place into a 9X13 baking dish. Place any extra stuffing on top of pork chops, cover with foil and bake for 35 minutes at 375 degrees. After 35 minutes remove foil and cook an additional 10-15 minutes.
Orange Balsamic Vinegar Glaze:
Place 1/2 cup BARI® Orange Balsamic Vinegar into a sauce pan and bring to a light boil. Reduce heat to a simmer and allow vinegar to reduce by half. Drizzle over pork chops for a delightful sauce.
Sweet Potatoe Wedges
and Orange Balsamic Vinegar Glaze
go great with Martha's Stuffed Pork Chops
Watch a video
of Bari Chef Kyle Sawatzky as he prepares this recipe