6 bacon slices
2 shallots, finely chopped
1 tbsp. chopped fresh ginger
1 c. Fontina cheese, cubed
1 1/8 tsp. salt
1 1/4 tsp. pepper
2 Granny Smith apples, peeled and diced
1 tbsp. chopped fresh sage
6 (1/2-inch thick) center cut pork loin chops
2 tbsp. olive oil

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. Sauté 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 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°F for 25 to 30 minutes or until done.

Makes 6 servings.