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A tangy sweet and sour sauce is the perfect counterpart to the creamy, salty and smoky filling.
Yield:4 Servings
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6 slices bacon
3 ounces sharp provolone cheese, shredded
4 (1 1/4-inch thick) boneless center cut pork chops, about 2 pounds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped shallots
2 tablespoons balsamic vinegar
1/2 cup apricot preserves
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