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With a sharp knife, slice pockets horizontally into your thick cut chops - go all the way to the bone, but don't make your opening too large - salt and pepper your chops inside and out - set aside.
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Heat a skillet over medium heat and toss in the bacon, stir and heat fairly slowly to render out the fat. When the bacon is done, remove from the pan and drain - remove remaining fat from your skillet
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In the same hot skillet, heat 1 Tbsp olive oil and saute onion, celery and apple over medium heat until the onion is transluscent. Add in the garlic and saute for a few more minutes.
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When onion and garlic are golden, add 1/2 stick butter (1/4 cup) and melt into the vegetables.
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Add the bacon into the skillet and mix in the processed fresh bread crumbs.
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Moisten with the remaining Tbsp. of Olive Oil
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Add chicken stock until your stuffing is very wet and can be pushed into a ball in your hands - dry stuffing means dry chops.
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Season with the 1/2 tsp salt and 1/2 tsp pepper and taste. Add more seasoning if needed
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Stuff each chop with 1/4 of the stuffing and use a toothpick to "sew" the pocket shut
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Let rest after stuffing for about 10 minutes, long enough to heat up the grill
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Grill on each side about 10 minutes - use a meat thermometer to determine "doneness" - pork should be to about 160 - but measure in the MEAT not in the stuffing.
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Enjoy!