Sometimes you need something to break up the mundane weeknight dinner. Something more exciting than chicken, but not as time-consuming as a roast. This dish brings me back to a time when I could have gluten and I thought what if. Even with all of my knowledge and skills, I had labeled stuffed pork chops, on the never going to happen again shelf. Not to mention, I haven’t made pork chops often during my cooking experiences. I’ve watched my mother, the queen of moist juicy pork chops, cook them a thousand of times, but would I be able to do the same?
This is what happens when you want to have a less than ordinary meal for dinner to stave off boredom during the work week hustle. It’s an amazing treat that should become a household favorite.
- 4 Bone-in Pork Chops
- 3 shallots
- 2 Green Apples
- 3 Stalks of Celery
- 2 Cloves of Garlic
- 4 pieces of bacon
- 4 Tablespoons of Butter divided
- Italian Seasoning
- 1 head of Cauliflower chopped up
- 2 russet potatoes cubed
- Salt and Pepper to taste
The Creation of the Stuffed Pork Chops with Healthy Mashed Potatoes:
- Preheat the oven to 350º
- In a pan, add the bacon and render until the bacon is crispy. Set the bacon aside.
- Dice the shallot, apple, and celery. Set aside.
- Mince the garlic and set aside.
- Drain most of the grease. Add the onions, apple, celery and garlic on medium heat to the pan. Season with salt, pepper and 1 teaspoon of Italian seasoning.
- Cook until the onions are translucent. Remove from pan and set aside.
- Cut into the side of the pork chop.Salt and pepper the meat. Repeat until all the pork chops have a pocket for the filling.
- Place the filling in the pork chops. You will want to wait until the filling has cooled off so you don’t burn your hand while stuffing the pork chops.
- Place an oven-safe pan on the stove and add the grape seed oil. Heat the pan to medium heat and add the pork chops one at a time.
- Allow the pork chops to sear for 5 minutes on each side or until both sides are golden brown.
- Remove the pan from the heat. Cover the pan and place it in the oven for 20 minutes. Remember to flip the chops half-way through.
- Chop the potatoes and add them to a pot of water on the stove. Salt the water.
- While the potatoes are cooking, chop the cauliflower. After 10 minutes, add the cauliflower to the water. Cook until both are fork-tender.
- Remove the potatoes and Cauliflower from the stove and drain. Using an emulsion blender, combine the potatoes and cauliflower.
- Add butter, salt, pepper and garlic powder to taste.
- Pull the pork chops out of the oven. Allow the pork chops to rest for 10 minutes. Plate and serve!