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!
Swiss Chard Stuffing
1 bunch swiss chard - cut into ribbons then chopped
1/2 vidalia onion
3 cloves garlic
1/2 yellow bell pepper
1 c sundried tomatoes - diced
3 sprigs fresh oregano
juice of 1 lemon
1 c feta cheese
1) In a large pan, heat the onions over med high heat. Once they begin to soften, add the garlic and peppers
2) Add the rinsed chard and cover until wilted.
3) Add the tomatoes, herbs and squeeze of lemon.
4) Stir in the cheese and then fill into butterflied pork chops
5) Top pork with italian herb blend, salt and pepper then place on skillet with cover on for about 4 min per side until cooked through.
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!
Swiss Chard Stuffing
1 bunch swiss chard - cut into ribbons then chopped
1/2 vidalia onion
3 cloves garlic
1/2 yellow bell pepper
1 c sundried tomatoes - diced
3 sprigs fresh oregano
juice of 1 lemon
1 c feta cheese
1) In a large pan, heat the onions over med high heat. Once they begin to soften, add the garlic and peppers
2) Add the rinsed chard and cover until wilted.
3) Add the tomatoes, herbs and squeeze of lemon.
4) Stir in the cheese and then fill into butterflied pork chops
5) Top pork with italian herb blend, salt and pepper then place on skillet with cover on for about 4 min per side until cooked through.
