BACON-SAGE STUFFED PORK CHOPS WITH MUSHROOMS

In savoring my Bacon Nation cookbook, I came across a recipe for “Saltimbacon” and took the cue to stuff pork chops with bacon and sage. Of course, I had to add cheese. And though I didn’t have fresh shallots, I had dried shallots. And, really, in cooking I can’t tell the difference between Marsala and Marsala cooking wine… This beautiful, tasty, and easy-to-prepare dish is a result of my tweaking. Only one thing: I used 1-1/2″ thick pork chops–a “no-no” that required a major cooking time adjustment, so do NOT go thicker than 1″. Delish!

Bacon-Sage Stuffed Pork Chops with Mushrooms

4 slices bacon

4-1″ thick boneless pork chops, butterflied (NOT over 1″ thick!)

4 slices provolone cheese

4 fresh sage leaves

1/3 cup bread crumbs

1/4 cup all-purpose flour

2 tbsp olive oil

1 tbsp dried minced shallots (or fresh–probably 1/4 cup)

8 oz mushrooms, sliced thick

1/2 cup Marsala cooking wine

1 cup chicken broth

1) To large skillet over medium-high heat, add bacon and cook 5-6 minutes until just crisp; transfer bacon to paper towel-lined plate; cut each slice in half

2) On one side of each butterflied pork chop, place 1 slice provolone cheese, 2 bacon halves, and 1 sage leaf; fold opposite side of pork chop over, enclosing ingredients and pressing down to seal

3) In shallow bowl, mix bread crumbs and flour

4) In large skillet over medium-high, heat olive oil; dredge both sides of pork chops in bread crumb-flour mixture, place in skillet, and cook 4-5 minutes each side until pork is golden brown and just cooked through; transfer pork chops to a plate and cover with foil to keep warm

5) To same skillet over medium heat, add shallots (you may have to add a bit more olive oil); cook shallots 3 minutes, stirring often, until softened and fragrant; add mushrooms, Marsala cooking wine, and chicken broth and cook 3-4 minutes

6) Return pork chops to skillet and spoon sauce over top; cover skillet with lid and cook 3 minutes; remove from heat; place pork chops on plate, spoon sauce over top, and serve

Servings: 4

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