Apple - Pecan Stuffed Pork Chops with Cumin Mashed Potatoes
I had some lovely boneless, thick cut pork chops that were just begging for stuffing. I made a stuffing of coarse bread crumbs, chopped pecans, onion, and diced apple.
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.
Recipes
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.
Happy Eating!