Cranberry Cinnamon Goat Cheese Stuffed Pork Chops

directions

1. Preheat oven to 350F. Turn vent over range to high setting.
2. Pat pork chops dry with paper towel. To cut pockets into pork chops, insert the point of a small sharp knife horizontally into fat-covered edge. Move knife back and forth to create a deep pocket to stuff the goat cheese into.
3. Season chops with salt and pepper. Stuff each pork chop with 2 oz (half log) Cranberry Cinnamon Goat Cheese. Wrap 1 slice of bacon around outer edge of each pork chop. Cut four 12-inch lengths of butcher’s twine and tie the bacon in place.
4. Heat oil in a heavy bottomed skillet over medium-high heat until shimmering. Carefully place pork chops into pan, cooking for 5 minutes on each side, until browned.
5. Line a baking sheet with aluminum foil. Arrange pork chops on pan and roast in the preheated oven for 20 minutes or until an internal temperature of 145F.
6. If bacon is not crispy after baking, sear in a pan at a medium-high heat until the bacon is cooked to liking.
7. Cover, and let rest.
8. Meanwhile, return the skillet to medium heat.
9. Add butter; swirl pan to remove brown bits stuck to the bottom. Stir in frozen cranberries and brown sugar; simmer for about 5 minutes. Stir in 1/4 cup lemon zest.
10. Pour in balsamic vinegar; let simmer while stirring to reduce sauce, about 5 minutes or until syrupy. Remove butchers/kitchen twine from chops.
11. Plate chops on a family style platter. Pour glaze over the top and garnish with chopped parsley and additional lemon zest, if desired.