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!

6/20/10 - Garlic Scape Pickles

I love pickles... I can eat a whole jar in a day! OK I can eat a whole jar in one sitting...and I love to try and make some of my own things so it was natural that I wanted to try my hand at making refrigerator pickles (again). This is one of the methods for making pickles and results in the crisp fresh pickles that I like best. Usually labeled as New Pickles these only need to soak for 24 hours before they are ready to enjoy (after 1 week is best though)

The first time I made pickles things came out OK but this time I was prepared. I had saved some old pickle jars as well as getting some regular canning jars. I made my own spice mix again and added a few more ingredients. I also tried two different cuts - 1/2s and spears. Pickling is quite easy once you have the supplies. Just heat the vinegar, herb and spice mixture and pack the jars....pour the mix over and let cool then refrigerate. Don't forget to use a coated metal pot to heat the pickling mixture! Vinegar will react with most metals so you need to be careful when you are making your pickle brine. Check out the Daily Special on Foodbuzz today for the perfect pot, an enameled cast iron LeCruset.

click throught for my pickle brine

3/9/10 - Cider Brined Chicken

Even on work nights, roasting a chicken is do-able as long as you have prepped in advance. I brined this chicken overnight and then stuffed it with citrus, garlic and herbs, then trussed it and rubbed it down with olive oil and herbs de Provence before sticking it into a 400F oven for an hour (and then at 350F for another hour).

This was my first time making this particular wild rice blend ( from Trader Joe's) which was a interesting black grain that had a great taste and texture. Since our guests are not the biggest vegetable fans I stuck with a simple string bean which was better received than the squash I served last visit.

The gravy was made using the dripping from the roasting pan (which I poured into a small sauce pan so it was easier to handle), the juice from the meat when I cut it, about 1 c of apple cider and seasoned with finely diced shallots, sage, herbs de Provance and salt & pepper with a sprinkle of Wondra flour to thicken it up.