Directions

1. Place pork chops on a cutting board and cut about 2 1/2-inches deep into the non-fat side to create a pocket.
2. Sprinkle the chops with salt and pepper and set aside.
3. In a large skillet, add butter, apple, celery, shallot, onion, and half the fresh basil. Over medium heat, cook the mixture until onions are translucent and fragrant. Add the panko crumbs and chicken stock and cook for an additional 2 minutes. The stuffing mixture should be moist enough to form balls with a scooper.
4. Stuff pork chops with one slice of Swiss cheese and an even amount of stuffing. Heat a cast-iron skillet and add 4 tablespoons of butter. Carefully wrap each chop with two slices of bacon. Place the chops bacon seam side down on the butter, and pan-fry for 4-5 minutes per side to crisp up the bacon.
5. Once the bacon is crisp, using an oven mitt, place the cast iron skillet in the oven at 350°F. Cook for an additional 15 minutes, or until the internal temperature of the pork reaches 145°F. Allow the pork to rest for 3 minutes before serving.