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Apple Bacon Pork and Stuffing

I made this Cooking Light recipe couple of weeks ago and it was such a huge hit, I’ve made it twice since then. In fact, this gluten-free vegetable “stuffing” is extremely versatile for other dishes. I was in a hurry and it’s hot down here. Instead of cooking this in the oven, I sliced the pork loin into thin chops and made everything on the stove. I served this with mashed cauliflower. To make the ‘stuffed’ pork chops, I spooned the stuffing between 2 pork cutlets. Be advised, this variation recipe does not have bread cubes. This is my gluten-free version and it is strictly a vegetable and bacon stuffing.



  • 1 tablespoon butter or stick margarine
  • 6 slices raw bacon, diced
  • 1/2 cup chopped onion
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 garlic clove, minced
  • 1 1/2 cups chopped Granny Smith apple (about 1/2 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup apple juice


  • 2 pounds boneless pork loin roast, sliced thinly
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • Cooking spray

    1. To prepare the stuffing, melt butter in a large nonstick skillet over medium-high heat. Add bacon; sauté 4 minutes or until lightly browned.
    2. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender.
    3. Add apple, salt, 1/4 teaspoon pepper, and apple juice; cook 2 minutes. Set aside.
    4. To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Slice thinly in cutlets.
    5. Spray a pan and heat to medium-high. Cook slices 2-3 minutes per side. They will cook VERY quickly. Remove from pan.