How many times have you wondered, “How could I get more pork with this pork?” I noticed a few videos flying around the internet about Epic Meal Time. I was intrigued to say the least with what they were doing. But I wasn’t to happy or thrilled about how they made the meals so sloppy for the person to eat. I decided I’d do an ‘Epic Meal Time’ that a fancy resturant would be happy to serve. I asked myself how could I get more pork inside a piece of pork and add some bacon to obviously make it even better. I should add I wanted to add – three different cuts of pork, in one simple dish.

I picked some beautiful bone-in pork chops, I plan on stuffing them with apples and pork sausage, wrapped in bacon. To cook this, we are going to first sear the outsides, then finish the cooking process in the oven. To make this even more bacon-y, you could serve it along-side some bacon mashed potatoes, like we did with our Steak and Onions recipe, or maybe with some bacon-wrapped carrots. Bacon wrapped carrots, you ask? Yes, Bugs Bunny, get excited for that one to come…

…But back to the pork at hand. Pork chops, pork sausage and heavenly bacon combined with apples, dijon and nutmeg for a wonderfully delectable dinner main.


3 Pork Chops

6 strips Maple Leaf Bacon

3 Sausages

1 Onion

2 Apples (Royal Gala or Golden Delicious)

1 ½ tsp Nutmeg

¼ cup Breadcrumbs

1 tbsp Mustard (not the yellow kind, but something a little grainier)

2 cups Apple Cider

½ cup White Wine

1. Preheat your oven to 400°F

2. First thing we have to do is peel and chop our apples and get a rough chop going on your onion. At this point you can also cut your sausages into about ½” disks.

3. In a large pan, add some olive oil to coat and add in all of your sausages. You’ll want to brown these on both sides. Once almost fully browned, add your onions and continue to fry until translucent. Once translucent, add your apples and half cup of apple cider. Season here with salt and pepper at your own will.

4. Let everything cook down until the apples have gone soft and most of the cider has reduced. Once the apples are soft, turn off the heat, and stir in your bread crumbs and set everything aside. The bread crumbs will act as a binding agent to keep our stuffing together.

5. While the stuffing is cooling, go and find your sharpest boning knife. Choose something long and narrow, like the one I have pictured. We’re going to make a pocket in each one of our chops. Into the side directly opposite the bone (there should be a layer of fat around it) and cut an incision to make a fairly large pocket.

TIP :Do not cut all the way through the chop or else the stuffing will just fall out all over the place.

6. Stuff all the pork chops with the apple and sausage mixture season each with a little salt and pepper and wrap each one in a couple strips of bacon… or more. I’m definitely not going to stop you!

7. Back in the pan with a little more olive oil! Sear each pork chop on med-high for about three minutes each side. This pan is now going to go into the oven, so be sure to choose an oven safe pan!

8. Like I said, whack your pan into the oven for about 12-15 minutes. Remove the pan and let your meat rest.

9. While your meat is redistributing all the juices, put your pan back on the stove and deglaze with your wine and add your apple cider – add your grainy mustard, too. Stir up everything and scrape up all the bits that are stuck to the bottom of the pan. Remember, that’s flavour down there!

10. Let this sauce reduce for a good 10 minutes until it has thickened. Plate your pork chop with some extra stuffing and a drizzling of the pan jus!

You think you can add more pork? Show me!