Makes 4 servings

Ingredients:

4 (1-inch thick) pork chops

2 slices bacon, roughly chopped

1 large sweet onion, 1/2 chopped and 1/2 in wedges

4 sprigs fresh thyme, stripped

2 teaspoons chopped fresh sage leaves

1 Granny Smith apple, peeled, cored and sliced thin

2 tablespoons unsalted butter, room temperature

1 1/2 cups plus 2 tablespoons pineapple-orange juice

1/4 teaspoon ground cinnamon

Salt and freshly ground black pepper

Oil, for skillet

1 lemon, zested

2 teaspoons chopped flat-leaf parsley

Preparation:

1. Preheat the oven to 350 degrees F. Gently cut pockets into the chops by slicing horizontally in the side. On a plate, put the salt and pepper. Dredge the chops in the seasoning.

2. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add the apples, butter, 2 tablespoons pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers.

3. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times.

4. Remove the pork chops from the pan and let rest 10 minutes. Add the remaining 1/2 cup pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add the lemon zest and parsley. Pour the sauce over the pork chops.

For more recipes from star chefs, check out Guy Fieri's soup or browse our Recipe File.