Nothing better than a barbecue to gather your family on a bright Sunday as the days are getting warmer. Actually, a good barbecue is welcome any day of the week. Spend time outside by pulling this recipe together and make your family vacation even more special.
Learn to make pork chops even tastier by combining them with a delicious bacon stuffing, and who doesn’t like bacon?
For better results, use day-old bread cut into 1/2-inch cubes. Serve with mixed greens or grilled vegetables.
Thanks to Irene Fong and the Canadian Living Magazine for the recipe.
- 6 slices sodium-reduced bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 cups cubed whole wheat bread
- 1/4 cup chopped fresh basil
- 1/4 cup fresh oregano
- 1/4 cup grated Parmesan cheese
- 4 boneless pork chops
- 1 tsp olive oil
- 1/4 tsp pepper
- 1 pinch salt
In a large nonstick skillet, cook bacon over medium-high heat until slightly crisp, 5 to 8 minutes. Remove to paper towel–lined plate to drain; coarsely chop.
Drain all but 1 tsp fat from the pan; cook onion, stirring frequently, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Add wine; cook, stirring and scraping up browned bits, until reduced by half, about 30 seconds. Turn off heat.
Add bread and 1/3 cup water to pan; cook, stirring, until liquid is absorbed and moist stuffing holds together, adding up to 2 tbsp more water, if necessary. Remove from heat. Stir in basil, oregano, Parmesan cheese and bacon. Let cool slightly.
With a knife held horizontally and starting at rounded edge of each chop, cut pocket almost but not all the way through. Fill each with one-quarter of the stuffing. Brush with oil; sprinkle with pepper and salt.
Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes.