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It's snowing outside, and here in Iowa, we got the craving for some comfort food. This was a first attempt at a stuffed chop, and it was just delicious. Pork is not my meat of choice, and I would always prefer turkey, chicken, fish, or a pasture raised beef or bison, but for our first run we decided to try this with the traditional pork. The next time I make this, I will fillet turkey breast and wrap that, with twine, around ample amount of apple and stuffing instead.
Ingredients:
1.5 lbs bone in chops (2 pork chops - thick cut)
3 pieces of gluten free French Meadow Bakery multi grain bread or GF bread of choice - cubed
3 tablespoons earth balance butter or coconut oil
1/4 teaspoon rosemary
1/2 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
pepper to taste
1/2 cup rice milk - plain (or almond)
1 medium apple, peeled and diced
Method:
Melt 2 tablespoons of earth balance butter (or coconut/palm oil), add spices and mix with fork. Add 2 tablespoons of the milk. Add diced apple. Fold diced bread into liquid spice and apple mixture and set aside.
Filet chops by cutting a pocket in each one. Stuff with dressing mixture.
Brown pork chops in a lightly oiled pan over medium heat for 4 minutes on each side, turning gently so as not to lose stuffing.
In separate bowl, melt remaining tablespoon of earth balance butter and remaining milk. Add to lidded baking dish. Place chops onto liquid, and use remaining stuffing to place over the chops, not directly in the liquid. Cover with lid and bake at 375 degrees F for 25-35 minutes, or until meat registers cooked with internal meat thermometer.
While this dish was cooking, we double teamed the oven heat and cooked a pan of Alexia Potato Nuggets, for nostalgia sake. A healthier choice would be freshly chopped sweet potatoes or yams dash with cinnamon and a touch of coconut oil on the pan, or a tray of roasted diced vegetables.
Serve with greens of choice such as green beans, cabbage salad, spinach salad, steamed broccoli. We enjoyed this comfort meal with a red cabbage salad, potatoes, and green beans.
