Yield: 2

Adapted from: Cuisine At Home

For a classic comfort dish, stuffed and roasted pork chops hang out with potatoes, onions, green beans, and tomatoes for a sheet pan meal we’re sure you’ll return to often.

• 4strips bacon
• 2bone-in pork chops or boneless cutlets, 1-inch thick
• ½Bartlett pear, peeled, cored, and diced, or ½ can pears, drained and diced.
• ¼cup crumbled blue cheese
• 1TBS diced shallots
• salt and black pepper to taste
• 12oz baby red or yellow potatoes, halved
• 6-8oz green beans
• ½cup chopped red onions
• 1TBS Dijon mustard
• as many grape tomatoes as you want

Bacon:
Set broiler shelf to 6 inches from heat and second on middle rack.

Preheat oven to 425°F.
Bake bacon on a baking sheet until crisp, transfer to a paper-towel-lined-plate and reserve 1 oz drippings. Chop 1 strip bacon for filling and remaining strips for topping chops and vegetables.

Prep pork:
Cut a 3-inch-long slit on the side of each chop, inserting the knife blade into, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep it back and forth to enlarge pockets. Arrange chops on a baking sheet.

Filling:
Combine pear, 1 strip chopped bacon, cheese, and shallots.
Divide pear filling among pockets. Brush tops of chops with 1 TBS drippings, season with salt and pepper.

Vegetables:
Toss potatoes, green beans, onions, and Dijon with remaining TBS drippings, season with salt and pepper, then arrange around chops.
Roast chops and vegetables 20 minutes. Remove from oven.

Broil:
Heat broiler to high with rack 6 inches from element.
Add tomatoes and remaining chopped bacon to baking sheet.
Broil chops and vegetables until a thermometer inserted into the thickest part of chops, but not touching bone, registers 145°F, 5–6 minutes. Remove and rest for 5 minutes.
Serve.