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Directions

• Preheat oven to 400 degrees.
• Sauté shallot and apple in 1 tbsp of olive oil over medium heat in an oven safe skillet. Once softened, add garlic, salt, pepper, rosemary, and thyme. Sauté for a couple more minutes until garlic is fragrant.
• While the apple and shallot are cooking, place pork in-between two layers of plastic wrap, or a layer of wax paper and plastic wrap. Pound the pork into thin pieces using a meat mallet. (You can buy thinly cut pork chops, but I have found them to still be too thick.)
• Turn heat off of skillet and add blue cheese and cooked bacon. Stir to combine.
• Distribute apple/shallot mixture evenly over each pork chop. Roll pork chops up, securing with a couple of toothpicks.
• Add 1 tbsp olive oil to same skillet, and turn heat back on to medium. Place pork in skillet and brown on all sides. Bake in the oven for 15-20 minutes until internal temp of pork reaches 160 degrees.
• While the pork is cooking in the oven, heat remaining 1 tbsp olive oil in a skillet over medium heat. Cut stalk ends of asparagus off. Sauté asparagus in olive oil. Season with salt and pepper. You want to get a nice sear on the asparagus, so you will want to move/turn asparagus every few minutes to make sure all sides get browned. After 10 minutes or so, add minced garlic. Sauté 1 minute more and then add lemon juice. Turn off heat.
• Remove pork from oven and let sit for a couple of minutes. Remove toothpicks. Split asparagus between plates and place a stuffed pork chop on top.
• Enjoy!