Bacon and Artichoke Stuffed Pork Chops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 thick boneless pork chops4 slices bacon, chopped2 cups canned (in water) artichoke hearts, quarteredsalt to taste
Preheat oven to 350 degrees. Horizontally, slice deeplly into the fattiest side of each chop, creating a pocket. Set chops aside.
Fry bacon in a large skillet for three minutes over edium high heat. Add artichoke hearts and stir. Cook until bacon is crispy.
Fill chop pockets with spoonfuls of artichoke and bacon. Use cut skewers or toothpicks to close pockets. With the same skillet used for the bacon and artichokes, sear each chop over medium high heat, approximately 4 minutes per side. Place chops in a shallow baking dish. Scoop any leftover filling into dish and around chops. Bake 30 minutes or until cooked.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user NH6224.
Fry bacon in a large skillet for three minutes over edium high heat. Add artichoke hearts and stir. Cook until bacon is crispy.
Fill chop pockets with spoonfuls of artichoke and bacon. Use cut skewers or toothpicks to close pockets. With the same skillet used for the bacon and artichokes, sear each chop over medium high heat, approximately 4 minutes per side. Place chops in a shallow baking dish. Scoop any leftover filling into dish and around chops. Bake 30 minutes or until cooked.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user NH6224.
Nutritional Info Amount Per Serving
- Calories: 260.0
- Total Fat: 15.0 g
- Cholesterol: 75.0 mg
- Sodium: 1,180.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 29.0 g
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