Stuffed Pork Chops

INGREDIENTS
6 bacon slices
2 Granny Smith apples, peeled and diced
2 shallots, finely chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh sage
1 cup fontina cheese, cubed
6 (1 1/2-inch-thick) center-cut pork loin chops
1 1/8 teaspoons salt
1 1/4 teaspoons pepper
2 tablespoons olive oil

INSTRUCTIONS
Cook bacon in a large skillet until crisp; remove bacon, and drain on
paper towels, reserving 2 tablespoons drippings in skillet. Crumble
bacon, and set aside.

Saute apples, shallots, and ginger in hot drippings 5 minutes or
until tender. Remove from heat; stir in sage.

Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop,
cutting to, but not through, other side to form a pocket. Sprinkle
both sides and pocket of each pork chop with salt and pepper. Spoon
apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet
over medium-high heat 1 to 2 minutes on each side or until golden.
Place pork chops in a lightly greased roasting pan or large shallow
baking dish.

Bake at 425 -  for 25 to 30 minutes or until done.