Butterfly Stuffed Pork Chops
These Butterfly Stuffed Pork Chops feature our favorite pork flavors, filled with sweet and tangy sauteed apple and baby spinach/kale mix that is layered on ham and provolone, then wrapped in bacon! Triple pork heaven on a plate! We love to butterfly pork chops when we can get our hands on some lovely thick cut pork, and then stuff them with fantastically flavorful fillings.
Today’s trip to the local country butcher rewarded us with some amazing thick cut pork chops, and we knew exactly what we wanted to do with them! Once home we immediately butterfly cut the pork chops and started our prep to saute a honeycrisp apple with baby spinach and kale mix plus a splash of apple cider vinegar.
One of my must haves for seasoning when it comes to cooking pork, is sage. Some form (rubbed sage, ground sage, or fresh) has to be used no matter what method of cooking I am applying to my pork dishes. Today we used rubbed sage with our salt and pepper coating on the outside layer of bacon wrapped around our stuffed pork chops. As always, it was amazing!
Once we have filled our butterfly pork chops with the ham and cheese, then the sauteed apple and baby kale, we wrap it all up with several strips of bacon for each pork chop. Use tooth picks to hold everything in place and place with the tooth pick side down in a baking dish, then roast at 350 degrees F (175 degrees C) in the oven for approximately an hour…depending on the thickness of your pork chops. Our pork chops were two inches thick, so each butterfly cut side was an inch in thickness. Perfect! It explains why were so excited, right?
Allow your pork chops to cool for about 5 minutes after removing them from the oven. It will help to keep the juices in your cut portions, and it really helps to prevent finger burning when you remove the tooth picks 😉 Enjoy!
Last Updated: June 5th, 2017
Butterfly Stuffed Pork Chops
- 2 pork chops (thick cut, boneless, fat trimmed)
- 8-10 strips bacon
- 1/2 medium apple (we used honeycrisp, use a semi-sweet tart apple with firm texture)
- 4 slices ham
- 2 slices provolone or swiss cheese
- 1 Tbsp apple cider vinegar
- 1 cup baby leaf spinach (or a spinach/kale combination)
- 1 tsp rubbed sage (or ground sage)
- each, salt & pepper (to taste)
- Preheat oven to 350 degrees F (175 degrees C) and grease a baking dish (large enough to hold your pork chops).
- Use a sharp knife to butterfly cut the pork chops. With the fat side of your pork chop facing upward, slice down the center of the pork chop almost but not completely all the way through. You need a bit left over to be able to close the pork chop back up and hold it together. (this is a much cheaper option than buying your pork chops already butterfly cut!)
- Dice the apple and cut the ham slices into strips.
- Heat a medium skillet or frying pan to medium high heat, with some olive oil (if needed to prevent burning). Add the apples and the apple cider vinegar. Allow to cook for 1-2 minutes before adding the baby spinach (or spinach/kale mix). Stir and cook about 1 minute, or until the spinach has wilted. Remove from heat and set aside.
- Begin the stuffed pork chop by laying out 4-5 strips of bacon (enough to cover the entire pork chop) and placing the butterfly cut pork chop in the center. Open the pork chop so that it is open side up and centered on the bacon strips.
- Layer 1 slice of cheese (we cut ours in half to fit the cut pieces over the pork chop) on one side of the pork chop, then top with the sliced ham and sauteed stuffing. Season with salt and pepper, then close the pork chop around the filling.
- Pull the bacon strips nice and snug around your stuffed pork chop and into the center of the side facing up (see video!). Use toothpicks to hold the bacon ends in place.
- Bake @ 350 for about an hour depending on the size of your pork chops. Or until your chops reach an internal temp of 145 degrees F.
- Turn the wrapped pork chop so the opposite side is facing up (toothpick side down) and season with rubbed sage, salt and pepper. Place into greased baking dish and oven roast at 350 degrees F (175 degrees C) for an hour, or until the internal temperature is at least 145 degrees F (63 degrees C) as your cooking times will vary based on the thickness of the meat cut used.
- Remove from the oven and allow to cool for at least 5 minutes before slicing and serving.