For the chops:
- 4 Boneless thick cut pork chops
- 1/2 C. Spinach
- 2 Large Shallots, diced
- 1 Apple, diced
- 5 Slices Bacon
- 1/2 C. Pepper Jack Cheese, shredded
- 1-2 tsp. Olive oil
- 1 packet of McCormicks Brown Sugar Bourbon Glaze
For the Apple Bourbon Sauce:
- 2 C. Apple Cider
- 1/2 C. Bourbon (I use Jameson)
- 4 Tbsp. Brown Sugar
- 1 1/2 Tbsp. Dijon Mustard
- 1/2 tsp. Salt
- Crushed Red Pepper to taste (optional)
Cook bacon and drain on a paper towel, do not discard the grease!
Add 1-2 tsp. Olive oil to the same pan that you cooked the bacon in. Add shallots and cook a few minutes to soften. Add the apple and cook a couple more minutes to soften them as well. Tear or chop your bacon into pieces and add that back into the pan with the apples and shallots. Cook about 2 more minutes and remove from heat. Add spinach to the pan and mix so it begins to wilt from the heat of the apple/bacon mix and set aside.
Prepare your pork chops by cutting pockets into them. Place hand on top of chop and hold steady while you stab into it on the non fat side (Don’t go through the other side, you want a pocket). I use a gentle sawing motion while moving side to side to get as big of a pocket as I can.
Stuff chops with as much apple/bacon filling you can fit and secure with toothpicks.
Rub chops with olive oil and then the Brown Sugar Bourbon Glaze until well coated.
Prepare the sauce:
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and let cook until slightly thickened, should be able to coat the back of a spoon. If it’s not thickened by the time your chops are done, just add 1/4 tsp. cornstarch to a little water and then into the sauce. Repeat until you reach your desired thickness (I think I did a total of 1 tsp.)
Lightly coat grill with olive oil and heat over medium. When grill is ready place chops and let cook until done, 4-5 minutes per side (depending on thickness).
Serve with sauce drizzled over the chops.