• 7 lbs 8 oz Dressing/stuffing, prepared
• 1 lb 14 oz Apples, chopped skin on
• 50 slices Rangeline Hickory Smoked Bacon, cooked crisp and crumbled
• 10 oz Pecan pieces
• 50 12 oz Center Cut Porterhouse Pork Chops
• Apple cider, if desired
Heat convection oven to 300°F.
Combine dressing, apples, bacon and pecans, mix well. Add water or chicken broth if needed for mixture to stick together.
Mark chops on char grill by cooking 3 minutes per side.
Cut slit in side of each chop to form a pocket. Stuff 3 to 4 ounces dressing into each pocket. Arrange chops in baking pan, drizzle with apple cider if desired. Cover and bake at 300°F for 30 to 40 minutes or until dressing reaches an internal temperature of 165°F.