Braised Butterflied Pork Chops with Garlic Herb Stuffing

1  lb.		1 inch thick center cut pork loin chops
2		thick strips smoked bacon, cut into matchsticks
1  tablespoon		shallot, finely diced
3		cloves garlic,s minced
1  tablespoon		unsalted butter
2  tablespoons		fresh herbs: rosemary, thyme, basil, etc
1  tablespoon		fresh flat leaf parsley, chopped
1  teaspoon		Salt and pepper, to taste
1/4  cup		unbleached flour
2  tablespoons		olive oil
1-1/2  cups		dry red wine
1		bay leaf
1/2  cup		italian breadcrumbs

Tip: For nutritional information on all the ingredients in Braised Butterflied Pork Chops with Garlic Herb Stuffing just click on each ingredient name. Then adjust the serving size for any Braised Butterflied Pork Chops with Garlic Herb Stuffing ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 325 F.

Holding knife parallel to work surface, cut horizontally through meaty part of the chop toward bone to create pocket.

Place a large cast iron skilled with tight fitting lid over medium heat until hot. Saute bacon until it is soft and brown, but not quite crisp. Stir in shallots and garlic; cook until softened, 2-3 minutes. Add butter and herbs; stir until butter has melted. Remove from heat and stir in crumbs, salt and pepper. Divide stuffing among chops., firmly packing it into each pocket. Wipe skillet clean and reserve.

Pour flour into a shallow bowl. Carefully coat each chop with flour., keeping one hand on pocket opening to hold stuffing. Season generously with salt and pepper.

Lightly coat skillet with olive oil and heat over medium-high heat. Brown chops on both sides, 2-3 minutes.

Pour wine over chops, add bay leaf, and heat until wine is bubbling. Cover tightly and transfer to oven.

Braise chops until meat is fork-tender, 1 1/4 to 1 1/2 hours.

To serve, plate chops. Return skillet to high heat and cook until liquid is slightly reduced. Remove bay leaf, and spoon sauce over chops and serve.