Recipes from our Chalkboard – Skillet Street Bacon Spread

  • October 23rd, 2013
  • Comments Off on Recipes from our Chalkboard – Skillet Street Bacon Spread

SkilletWe’re digging through the stacks, pulling our favorite hand-picked recipes from our chalkboard. Here is Skillet’s Bacon Spread in pure perfection, simply superb pork chops stuffed with tasty love.

Pork Chops Stuffed w/Skillet Bacon Spread
serves: 4

1 1/2 quart water
2 cups apple juice
1/4 cup maple syrup
3/4 cup kosher salt
12 whole peppercorns
6 bay leaves
4 thick boneless pork loin chops
6 tablespoons Skillet Bacon Spread
8 strips of thin sliced smoked bacon
your favorite BBQ rub
4 tablespoons caramelized onions

To make the brine, warm the water, apple juice, syrup, salt, peppercorns & bay leaves over medium heat just until the salt has dissolved. Cool and transfer to the fridge to chill completely. Submerge pork chops completely in the brine, cover and keep in the fridge for 12 – 24 hours. Remove pork chops from brine. Rinse the pork chops very well and pat dry.

Using a sharp knife, slice into the middle of one long, thick side of each chop, careful to keep a ¼ inch from the outside edges. Don’t pierce all the way through. Slice in a pivoting motion to create a pocket. Stuff each pork chop pocket with Skillet Bacon Spread and wrap a strip of bacon around the edge of each chop; depending on their size you may need two strips to wrap all the way around. Secure the bacon by tying kitchen string around the edge.

Sprinkle the top and bottom of each with BBQ rub. Preheat the oven to 325°F. Preheat a skillet over high heat; sear the chops, turning once, until the top and bottom have a little color. Place chops in oven and cook until the internal temperature reads 140°F on an instant read thermometer, approximately 15-20 minutes.

Spread caramelized onions on top of each chop, remove the kitchen string and serve!

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