✤2 slices bacon, sliced into 1/4-inch pieces
✤1/2 cup (~90g) onion, diced
✤2 tbsp (~20g) poblano pepper, diced
✤1-2 large yellow peach, peeled, pitted & diced (~137g)
✤2 tsp fresh thyme, trimmed
✤1/2 tsp pepper
✤1/2 tsp salt
✤Pinch of cayenne pepper
✤8 saltine crackers, crushed
✤2 double cut boneless pork chops
✤1 tbsp olive oil (or leftover bacon grease)
✤1/4 cup chicken broth
✤2 tbsp balsamic vinegar
✤1-2 tbsp COLD butter
❖Preheat oven to 400°F (200°C).
❖In a non-stick pan over medium heat, cook the bacon until almost crisp, about 5 min. Add the onion & poblano and sauté until onions are translucent, 5-6 min more. Add the peach and cook until tender and starting to give off some juice.
❖Remove from heat and transfer to a bowl. Stir in the thyme, pepper, salt, cayenne & crackers. Refrigerate until needed.
❖In the center of each pork chop, cut a pocket in the center, starting with a small incision on the fat side, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through, and at least 2 inches wide. Fill the pockets with the stuffing, packing and pressing in firmly.
❖Season both sides of the chops with salt. Heat the oil (or bacon grease) in an oven-safe pan over high heat. Sear the chops until browned on one side, about 3 min. Carefully flip the chops and transfer pan to the center of the oven. Bake about 15 min, or until a thermometer inserted into the center reads 145°. Remove chops from the oven, transfer to a plate and loosely tent with foil.
❖Return the pan to the stove, making sure to cover the handle with a hot pad. Add the chicken broth & balsamic vinegar. Bring to a boil while scraping the bottom of the pan to deglaze. Turn off the heat and stir in the butter.
❖Adjust seasoning as desired and serve over the pork chops.
