Gorgonzola and Apple Stuffed, Bacon Wrapped Pork Chops- Sinfully Good!

I swear- if you sing me a jingle-I will believe you.  That little childhood rhyme of "An apple a day keeps the doctor away" has stuck with me these past thirty years, and I dutifully eat an apple each work day.  Yes, I believe that I will be just fine if I skip the weekends.  After this weekends Apple Picking Adventure, I have had far more apples on my hands than the five a week I am accustomed to, so I have been playing with ideas for what to do with them.  Be prepared- there are some apple recipes coming your way!

Gorgonzola and Apple Stuffed Pork Chops (wrapped in bacon)

2 boneless pork chops, sliced along one side to form a pocket in the middle
1/2 semi tart apple,  cored and chopped into small pieces
1/2 cup crumbled gorgonzola cheese
1 tsp garlic powder
Salt and pepper 
6 slices bacon

Pre heat the oven to 450.

In a small bowl, combine the apple pieces, cheese, garlic powder, salt and pepper (you may want to go lighter on the salt here as the cheese contains salt, as does the bacon for wrapping).  When the ingredients are fully mixed, using your hands, stuff the cavity of the pork chop, and then wrap each pork chop with three slices of back.  I found that wrapping the bacon around the chop so the stuffing was covered and having the bacon slices meet at the top of the chop.

Lay the chops with the bacon seal up in a baking dish, cover with tinfoil and bake for 30 minutes, remove the foil and bake another 15- 20 minutes until the bacon is brown and crispy.

Serve with a BIG salad.

This was by no means a weight conscious or health conscious meal.  In fact, this may have been one of the worst meals I've made caloric wise.  However- it was delicious!  The tangy cheese mixed perfectly with the sweet apples creating a heavenly marriage of melted cheese goodness in the middle of the pork.  The bacon, in all of it's smokey glory, dripped it's flavors into the meat throughout the cooking process, and the flavors brought me back to campfires on crisp fall nights.  These little devils- which I referred them throughout the cooking and eating process- were sinfully delicious and easy as pie to make.  

I served them with a big salad, dressed very lightly with a simple vinaigrette to try to counter their decadence.  However, I could imagine great enjoyment if they were served with piping hot, rich and creamy, mashed potatoes.