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.

Ingredients:

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!