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Pork chops stuffed with cabbage and bacon

Pork Chops Stuffed with Cabbage and Bacon

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Prep Time 25 minutes
Cook Time 35 minutes
Rest / Chill 3 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1 1/2 inches thick
  • 4 slices bacon chopped
  • 1/2 yellow onion finely chopped
  • 1 cup sauerkraut drained and squeezed dry
  • 1/4 teaspoon caraway seeds
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral oil

Method
 

  1. Heat oven to 375°F. Cook bacon in a skillet until crisp; transfer to a bowl, leaving 1 tablespoon fat.
  2. Cook onion in fat 5 minutes. Add sauerkraut and caraway; cook 3 minutes. Mix with bacon; cool slightly.
  3. Cut a deep pocket in each chop without cutting through. Divide filling among pockets; secure with toothpicks. Season outsides with salt and pepper.
  4. Heat oil in an ovenproof skillet. Brown chops 2 minutes per side. Transfer to oven; bake 20–30 minutes until the center of the stuffing reaches 165°F.
  5. Rest 3 minutes; remove toothpicks before serving.