Bacon-Onion Marmalade Stuffed Pork Chops

Hot diggity damn.  Been a while since I've done a food post, but I was just so excited about this recipe that I had to share it with you, my loyal fans. Both of you.

Bacon Onion Marmalade Stuffed Pork Chops with Roasted Yellow Cauliflower and Swiss Chard

BBQ Marinade:
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp liquid smoke
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp chipotle chili powder
1 tsp sage
1 tsp mustard powder
1 tsp celery seed
1 tsp crushed red pepper
1 tsp cayenne
1 tsp roasted cumin
1 tsp roasted coriander
Salt and pepper to taste
1/4 cup brown or white sugar (optional)
2 tbsp instant coffee (optional)

2 nice thick Pork chops
6 strips bacon
1 large onion
1 head of cauliflower
1 bunch swiss chard
2 tbsp lemon juice
2 cloves garlic
1 tsp crushed red pepper

Marinate the pork chops in the BBQ mixture for at least 4 hours (those who read my old blog Cook Like a Bachelor, Eat Like a King know that my preferred marination time is 24-48 hours)

Preheat oven to 400.

Take 4 strips of the bacon and half of the onion, dice both and brown in a pan. When its all nice and crispy, run it through a food processor until it forms a paste. This is your bacon onion "marmalade".

Cut a pocket into the side of your pork chops and stuff the cavity with the bacon/onion mixture.  Set aside for a moment.

Cut the cauliflower into florets and place on a baking sheet. Drizzle liberally with olive oil. Salt and pepper to taste.  Cover with foil. Put in the oven.

Pre-heat an oven safe pan on the stove top until its nice and hot. Sear the pork chops on one side until they're almost black, but not quite. Flip them, and throw them in the oven next to the cauli. Leave it all in there for about 15 minutes.

Meanwhile, roughly chop your chard, making sure to wash it thoroughly. Dice the remaining bacon and onions and throw them in the pan. Mince your garlic and add to the pan. When its all starting to look yummarific, stir in the greens, salt, pepper and crushed red pepper and drizzle with lemon juice. Give it a stir and cover. Cook on low heat about 5 minutes.

By now your cauli should be nice and roasty and hopefully the pork chops are done. Make sure to temp the pork, you want it right around 145 farenheit.

Plate it all up and top with some chopped herbs if you wanna be fancy.