Quick Apple Stuffed Pork Chops

2-3 lbs center cut pork chops

1 box pork flavored stuffing (Stove Top or similar)

1-2 apples, peeled, cored and chopped

1 small shallot

1 tsp olive oil

 

This recipe was quite literally thrown together in about 15 minutes. It was delicious, and my family and visiting family loved it.

1. Mince the shallots.
2. Peel and core the apples. I used gala, and I’d suggest not using a tart apples.
3. Chop the apples into dime sized pieces.
4. Sauté the shallots and apples in a tsp of olive oil, just until the shallots are translucent.
5. Prepare the stuffing as directed on the box.  As soon as the stuffing is finished (i.e. before it “sets”), gently toss the apple & shallot mixture with the stuffing mix, cover the pan again and let it sit while you prepare the pork chops.

At this point, you can decide if you want to split the pork chops. If they’re about an inch thick, you could butterfly them (slice them down the side to create a pocket).  I did this, but my pork chops weren’t an inch thick, so it wasn’t pretty LOL

I then stuffed the pocket with 1-2 tablespoons of stuffing mix.  Once they were done, I salt & peppered the tops of the chops and put them in a 350 oven for approximately 30 minutes.  Because the chops weren’t quit thick enough, though, I

As I was making 2 batches of these, the 2nd batch, I simply layered the stuffing mix into the bottom of a glass baking dish.  I placed the pork chops on top of the stuffing, sprinkled salt and pepper and put in a 350 oven for approximately 30 minutes. 

At 30 minutes, check them with a thermometer.  You don’t want to overcook the meat!

When they’re finished, take them out and cover with foil.  Until you’re ready to serve them, this will keep everything moist.  The stuffing will cling to the pork chops, so I  stuffing side up.  As with the previous batch, delicious!

Enjoy :)

Baked, Stuffed Acorn Squash

As a kid, the only time we really ate squash was at Thanksgiving & Christmas - and it was boiled butternut squash that was then mashed and buttered. It was yummy. However, a few years ago, thanks to our local farmer's market, I became enamored with other kinds of squash as well as different ways to prepare them that didn't involve watering them down by boiling them. This is one I came up with.

Acorn squash is full of good stuff, too!

2 acorn squash, approximately 1 lb each
1 package bulk sausage meat, the kind you use for stuffing (or to make sausage patties for you down there in the south)
Onion powder
garlic salt

Split the acorn squash lengthwise - this allows them to stand upright
Remove the seeds & other icky stuff inside
squeeze out 1/4 of the sausage meat right into the squash cavity
sprinkle with garlic & onion & whatever other spices you might like
cover with aluminum foil
bake in a 350-375° oven for 1-1/2 hours

Makes 4 servings. Obviously, if you have more people, cook more squash LOL
Serve :)

Lion's Head Meatballs

Lion's Head Meatballs

• 2 lbs. ground pork
• 4 scallions, thinly sliced
• 2 Tbsl. rice wine or dry sherry
• 2 Tbls. granular sugar substitute
• 1 Tbls. reduced-sodium soy sauce
• 1 Tbls. minced fresh ginger
• 1 Tbls. dark sesame oil
• 2 tsp. salt
• 1/2 tsp. white pepper
• 2 Tbls. canola oil
• 1 large napa cabbage, leaves separated and cut into 5-inch lengths
• 2 cups lower sodium chicken broth

Combine first 9 ingredients in a mixing bowl. Shape into 8 slightly flattened meatballs.

Heat canola oil in a large skillet over medium heat and cook meatballs in batches, until golden brown, 4 to 6 minutes per side.

Place cabbage in a large saucepan or Dutch oven. Arrange meatballs on top and add chicken broth. Bring to a boil; reduce heat to medium. Cover partially and simmer for 40 minutes, turning meatballs once halfway through. Serve meatballs and cabbage hot, with cooking liquid.

Per Serving:
Cal. 750; fat 59g; protein 44g; carb. 8g; net carbs 5

Crock Pot Chops

Crock Pot Chops

1 Tbs. olive oil
4 pork chops, about 1/2 in. thick
salt & pepper to taste
1 onion, chopped
1 bell pepper - chopped
2 Tbs. ketchup
2 Tbs. brown sugar

In a skillet, heat the olive oil. Brown the chops on both sides, seasoning with the salt and pepper as you go. Set aside.

Now saute the onion and bell pepper together for 1 or 2 minutes, till wilted. Place at the botton of the crock pot. Place the browned pork chops on top of that.

In a small bowl, mix the ketchup and brown sugar; smear over the top of the chops. Cover and cook 7 to 9 hours on low, depending on the type of slow cooker you have.

Per Serving:
305 cal; 18g fat; 24g protein; 11g carb; 1g fiber; 74mg cholesterol; 151mg sodium

Tuscan Pork Chops

Tuscan Pork Chops

• 1 Tbl olive oil
• 4 boneless pork chops (I used 5 bone-in chops)
• salt & pepper to taste
• 4 cloves garlic, pressed
• 1 tsp rosemary, crushed
• 1 tomato, diced
• 1/4 c. red wine (or use red grape juice with a splash of vinegar)
• 1/2 c. chicken broth
• 1 T butter

In a skillet, heat the oilive oil over medium-high heat. Add the chops, salt & epper to taste. Brown on both sies, about 5 minutes per side, depending on how thick they are. Remove the chops and keep warm.

To the skillet, add the garlic, rosemary, tomato, red wine, and chicken broth. Turn up the heat and cook sauce; using a wire whisk, whisk up the browned bits off the bottom of the pan. Let sauce reduce and remove from the heat. Add the butter. When ti is melted and incorporated into the sauce, add the chops back in and thoroughly coat. Then remove chops to dinner plates; serve with sauce ladled over the top.

This WAS AWESOME! My son, the most pickiest eater in the world, gave it 4,000 stars.

I served it to everyone else with corn and green beans (since it was only 1 pork chop), and I made myself some yellow squash in the same pan that the chops had come out of. Again, awesome.

Per serving:
218 calories; 11g fat; 21g protein; 3g carb; 1g fiber; 59mg cholesterol; 76 sodium.

Summer Crock

Summer Crock

• 1 lb italian sausage, casings removed
• 1 T olive oil
• 1 onion, chopped
• 1-1/2 cups eggplant, cubed
• 1-1/2 cups yellow squash, chopped
• 1-1/2 cups zucchini, chopped
• 3 cloves garlic, pressed
• 3/4 cup chicken broth
• 14 1/2 ounces diced tomatoes, canned
• 2 tsp cumin
• 1/4 tsp red pepper flakes
• salt & pepper to taste

In a skillet, cook the sausage and, using a wooden spoon, crumble it. Drain grease and place the sausage in the crockpot.

Add the olive oil to the skillet and heat over medium-high heat. Now add the onion, eggplant, squashes, and garlic, sauteing about 2 minutes. Add this to the crock.

Now add the broth to the skillet and bring to a boil. Using a wire whisk, get all the stuff up off the bottom of the skillet and incorporate into the broth. Allow to boil vigorously for about a minute. Pour this over thet op of the crockpot.

One last time in the skillet, add the tomatoes and their juice and the seasonings. Heat to a boil, then add on top of everything else in the crockpot. Cover and cook on low for 6-8 hours, depending on the type of slow cooker you have, or till veggies are tender but not overcooked. (*note: I cooked it on high for about 4 hours and it turned out AWESOME!)

Per Serving
469 calories; 20g fat; 20g protein; 14 carbohydrates, 4g dietary fiber; 86mg cholesterol; 988 sodium

Another note: I used a green pepper instead of eggplant because I didn't have any, and it wound up being the same for carbs.

This recipe makes quite a bit, so I was able to get away with having only this with a salad and it was more than filling! YUM.