Sunday, August 12, 2012

Pork stuffed with Swiss Chard

Stuffing pork chops isn't a new idea but this is definitely different from what you usually see. Traditional pork chops are usually done with buttery breadcrumbs which I do enjoy but you don't always want something so heavy. During the summer its so easy to just head down to your local farmer's market and find beautiful vibrant vegetables. From the brilliant red chard to the purple cauliflower that I recently posted I can't help but be drawn to these items.

Sometimes I end up with a fridge that is packed with produce and a schedule that just doesn't let up. You can make this stuffing in advance and then store it in the fridge for a few days before using it. It makes your whole dinner easier when you prep in advance! If you want to make this dish even better try brining your pork chops overnight to infuse even more flavor and juiciness into the meat.

Read on for the recipe!