Yields: 4 servings
Preheat oven to 400 degrees F.
Cut a pocket in each pork chop, bone in chops can be used as well.
Season each pork chop with salt and pepper.
Cook the bacon in a skillet over medium heat. Cook until crisp.
Remove from pan and drain on paper towel.
When cooled, crumble or chop. Reserve 1 tbsp of the bacon fat, discard the rest.
In a bowl, combine the feta, bacon, nuts, rosemary. Stir together using a fork to break up the feta so the nuts and feta are uniform in size.
Carefully cut a pocket in each pork chop. Spoon about 1/3 cup of the stuffing into each pork chop.
Add the reserved bacon fat to skillet on medium heat. Place pork chops in skillet and brown on each side, about 3 minutes.
(This step is optional, and the chops can go straight into the oven at this point).
Place skillet in preheated oven and bake for 20 minutes, OR until a thermometer registers 160 degrees.