This combination of ingredients came to me while I was standing at my fridge with the door open staring at the over abundance of Boursin cheese and the plastic container full of canned peaches that needed to be gone from my life. And bacon who is always looking out at me from my fridge with those sad use me and abuse me eyes. Oh bacon you are a naughty, naughty boy!
This turned out fabulous! If I do say so myself. It is so easy....great to do ahead of time if you are entertaining....and since we are all gearing up for the Holiday season, this is one meal you could do most of the prep the day before. Not that there is even that much prep.
You will need:
1 thick cut boneless pork chop per person
1 can of sliced peaches in 100% juice
1 box of Boursin garlic and herb cheese (this will make 6-8 pork chops)
2 pieces of bacon per pork chop
Drain peaches.
Take that nice thick porkity choppy and create a deep pocket in it. You will need a sharp knife, start near the edge and cut on an angle, being careful not to cut all the way through the chop, use your thumb as a guide.
Take your disc of Boursin "heavenly" Cheese. If I may take a moment to confess regarding this cheese..... I can personally polish off a whole box of Boursin with crackers, and well sometimes I don't even use crackers , licking it off a butter knife works well too. Another one of my "when Kenny is working late" bad habits. I really need my husband to keep me in line with my snacks.
OK reeeeel me back in to the recipe....take your disc of cheese and cut it like a pie in 6 or 8 sections approximately 1 tablespoon of cheese per pork chop. Tuck the cheese into the pocket you just made in the pork chop. Like so....
Now take one of the slices of peach and tuck it in on top of the cheese, fold the flap down over the peach slice, so you are unable to see the hidden treasures. Sorry to say I blanked out on the bacon wrapping process, when it came to taking pictures. It was easy and I am sure you can do it.
Lay your stuffed pork chop on top of two pieces of bacon, then wrap them around the chop so that the slit is completely covered, holding the package firmly together. I used one tooth pick to secure the bacon in place.
Now at this point you could set these in a dish and put them in your fridge to cook the next day.
Preheat oven to 375 degreesWhen ready to cook, you will need a frying pan. I used a small non sick pan and did the chops one at a time. Have a baking sheet ready to place the pork chops on. If you have a larger non stick frying pan, then feel free to do up to 4 at a time. Get your pan hot, cook the pork chops for two minutes on each side. You just want to brown the chop and get the bacon slightly crispy.
I am batting a 1000 in the picture category today. This looks burned but it was really fine....after you burn, oops I mean brown your chops on both sides. Place them on the baking sheet.
When they are all browned place the baking sheet in a preheated 375 degree oven for 25-30 minutes. When finished take the pork chops out and let them rest for 5-10 minutes before serving.
Resting pork chops.
I served this with wild rice and my Buttered Spiced Carrots. But I think these Boursin and Bacon Pork Chops would also be fantastic with roasted vegi's, a salad, and rolls. EASY elegant meal for the holidays. Then serve Apple Crisp for dessert. There you go! Easy Peasy. What did you say, you never have people over.....well do I have something for you......
Next week I will be giving away a signed copy of the Reluctant Entertainer:every woman's guide to simple and gracious hospitality by Sandy Coughlin. I was so blessed to recently meet Sandy, and now I consider her one of my dearest friends. I am so excited to share her and her book with you. I hope you take a minute to check her website out, she is truly an inspiration, and a blessing!
Luv You!
