Recipe from Bob Pope of OH


  • 6 slices bacon, chopped
  • 1 cup sliced leeks
  • ¼ cup dry white wine
  • ½ teaspoon thyme
  • Dash of salt
  • Dash of pepper
  • ¼ cup apple jelly
  • ¼ cup Dijon-style mustard
  • 4 boneless pork loin chops


In a large skillet, cook bacon over medium-high heat until crisp.  Remove with a slotted spoon and drain onto paper towels. Keep 2 teaspoons' worth of drippings in skillet. Cook leeks in drippings for 3 to 4 minutes or until almost tender. Add the wine, thyme, salt, and pepper.  Cook and stir until liquid is evaporated.  Remove from heat.  Stir in cooked bacon.  For glaze, stir together the apple jelly and mustard; set aside. Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets with chops. If necessary, secure with wooden toothpicks. Sprinkle with additional salt and pepper.  Place chops on rack of an uncovered grill directly over medium coals.  Grill about 20 minutes or until juices run clear, turning once, and brushing with glaze the last five minutes of grilling. Remove toothpicks before serving.