Bacon and Apple Stuffed Pork Chops

INGREDIENTS:

6 1″ thick pork chops (I had thinner chops which made "pocketing" them a little more difficult. Be careful).
2 Tbsp lard (I used coconut oil)
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced (I used 2 red delicious apples).
10 strips of bacon, diced (I used turkey bacon, but regular bacon would work too).
1 red onion, diced (I didn't have a red onion so I used a yellow one instead).
2 cloves garlic, minces
4 fresh sage leaves, finely chopped (dried sage can also be used. I would say about a 1/2 Tbsp).
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper

METHOD:

Use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)

In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat

Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes

Add garlic, sage, paprika and lemon juice and toss for 2 minutes

Remove stuffing from heat, transfer to bowl and set-aside

Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)

Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat

Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes

To serve, warm remaining stuffing and spoon on top of each chop

Base recipe is from: http://paleoparents.com/2011/stuffed-pork-chops/