To stuff a pork chop, use a sharp paring knife to cut a pocket into one side of a chop. You want to cut to just about 3/4 inch from the other sides. Be careful not to cut all the way through. Press the stuffing mix into pocket, until the chop bulges a little, but the opening of the pocket will still close.
I grilled the pork chops to medium well, and finished them off with a glaze of apple cider and sweet soy sauce. I augmented the glaze with some ginger and cinnamon. Once I had good grill marks on one side, I flipped the pork chops and brushed the cooked side with glaze. I brushed the chops two or three times, before removing them from the grill.
To accompany the pork chops, I made cumin mashed potatoes. I added a little non-fat Greek yogurt and a little cream. The spouse mashed the potatoes, and had the patience to get them much smoother than I usually do.
For the vegetable, I sauteed some chard leaves in a little bacon butter. I finished the chard with a splash of apple cider vinegar.
I was really happy with this meal. All the flavors complemented each other well. I got the pork chops to a perfect juicy doneness. I was able to allow them to rest long enough to not be dry.
The bacon butter was a gift, so I do not know what the exact recipe is. One that seems like it should get the right results is here.
Apple - Pecan Stuffing1/2 cup coarse dried bread crumbs
1/2 cup finely chopped pecans
1 apple, peeled, cored, and diced
1/2 small yellow onion, diced
1 Tbsp. olive oil
4 Tbsp. chicken stock
In a skillet over medium heat, cook the onion in the olive oil until tender but not browned. In a bowl, mix together crumbs, nuts, onion, and apple. Slowly add stock, until mixture is moist, but not wet.
Apple Cider Vinegar - Sweet Soy Glaze1/4 cup apple cider vinegar
1/4 cup sweet soy sauce
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. fresh ground black pepper
Combine all ingredients in a small sauce pan over medium heat. Cook until glaze has reduced by half, and has started to thicken.
Cumin Mashed Potatoes6 small russet potatoes, peeled and diced
1/4 cup non-fat Greek yogurt
2 Tbsp. heavy cream
2 tsp. ground cumin
salt and pepper to taste
In a stock pot with plenty of water, boil potatoes until tender. Drain, return to pot. Add yogurt, cream, cumin, salt, and pepper. Mash until smooth.
Chard with Bacon Butter6 cups roughly chopped chard leaves
2 Tbsp. bacon butter
1 Tbsp. apple cider vinegar
In a stock pot, melt butter over medium heat. Add chard, cook, stirring until chard starts to wilt. Add vinegar, and cover. Reduce heat to low. Cook until chard is completely wilted.