Apple and Onion-Stuffed Pork Chops
It's only 8 am in the morning. The kids have been fed breakfast consisting of homemade pancakes and bananas.
2 tbs. olive oil
4 tbs. balsamic vinegar
2 tbs. shredded mizithra cheese
Using a meat mallet, pound pork chops until they are 1/2 inch thick (I usually place pork in between two pieces of plastic wrap. Season the outside of the chops with some freshly ground black pepper and sea salt.
In a skillet over medium heat, saute the bacon. When it starts to crisp, add the onions, thyme and sage. Cook until onions start to caramelize (about 10 minutes). Pour mixture in a bowl. Add apples and 2 T pineapple juice to the bowl and mix well.
Stuff each pork chop with 1 tbs. ricotta and the apple/bacon mixture and secure the opening with toothpicks (there will be leftover filling). In the same skillet, add olive oil to coat pan and heat to medium-high heat. Sear the pork chops on both sides until golden brown. Transfer to a baking dish, and bake for 20-25 minutes.
While pork chops are cooking, add pineapple juice to skillet and deglaze pan. Bring the liquid to a simmer and cook until it reduces (about 5 minutes). Add leftover apple, onion and bacon mixture to skillet. Pour sauce over the pork chops. Garnish with lemon zest and mizithra cheese and Serve!