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Bacon-Stuffed Pork Chops with Creamy Balsamic Sauce

"This is a recipe I made up after not finding what I wanted. My wife and family enjoyed it, so I wanted to share it. It makes a lot of sauce. I usually serve this over buttered egg noodles."

Ingredients :

• 2 (6 ounce) thick-cut pork chops
• Stuffing:
• 1 tablespoon butter
• 2 tablespoons bacon bits
• 2 teaspoons Worcestershire sauce
• 2 teaspoons chopped onion
• 1/2 teaspoon prepared yellow mustard
• 1/2 clove garlic, minced
• 8 toothpicks, or as needed
• Sauce:
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 1 teaspoon prepared yellow mustard
• 2 cups sour cream

Instructions :

Prep : 15M	Cook : 2M	Ready in : 1H4M

• Preheat oven to 350 degrees F (175 degrees C).
• Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
• Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

Notes :

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