Apple and nut stuffed Bacon Chops
Ingredients
25g butter
1 small onion, chopped
1 clove garlic, crushed
50g button mushrooms, sliced
1 small apple, peeled, cored and grated
50g fresh breadcrumbs
25g chopped roasted hazelnuts
15ml spoon freshly chopped parsley
1 medium egg, beaten
salt and freshly ground black pepper
4 bacon chops
4 x 15ml spoons apple juice
watercress to garnish
Method
Preheat the oven to 200oC, 400o F Gas Mark 6.
Melt the butter in a saucepan and cook the onion, garlic and mushrooms until soft.
Remove from the heat and stir in the remaining stuffing ingredients (including seasoning), mixing well.
Using a sharp knife, carefully cut the bacon chops in half lengthways to forming pockets.
Divide the stuffing mixture into four and use it to fill the bacon chops.
Place in a greased ovenproof dish and pour the apple juice over the top.
Cook, uncovered, on the middle shelf of the preheated oven for 30-35 minutes.
Transfer to a warmed serving dish and garnish with the watercress.