Step 1: In a large skillet, fry bacon over medium heat until crisp; remove with slotted spoon and set on paper towels to drain. Reserve 1 tablespoon of the bacon drippings.
Step 2: In the same skillet, sauté spinach in bacon drippings over medium heat for 2-3 minutes or until wilted. Lightly season to taste with salt and pepper. Remove from heat and allow the skillet to cool completely.
Step 3: Stir in Havarti cheese and bacon.
Step 4: Grease grill grate or coat a skillet with non-stick spray. Heat grill or skillet to medium-high.
Step 5: Cut a pocket in each pork chop with a sharp knife horizontally, to within a 1/4 inch of the bone.
Step 6: Season with salt and pepper inside and out to taste.
Step 7: Stuff each pork chop with spinach mixture, then secure shut with a toothpick.
Step 8: Grill pork chops, covered, over medium-high heat for 8 minutes.
Step 9: Brush pork chops with pesto.
Step 10: Flip pork chops, brushing again with pesto. (Both sides should have pesto by the end of cooking). Grill, covered, for 8 minutes longer or until a thermometer inserted in meat reads 145°F.
Step 11: Transfer pork chops to a serving platter; tent with aluminum foil.
Step 12: Let rest for 5 minutes.
Step 13: Remove toothpicks before serving.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.