August 26, 2012

Stuffed Pork Chops and Roasted Red Potatoes

This is a recipe I've been making for a while now, and it's my family's favorite way to have pork chops.  I got some basics of the recipe from What's for Dinner?  I added more seasoning to the pork chops and have my favorite type of stuffing to use.  I also love serving them with my roasted red potatoes- a recipe I made up when I was first learning how to cook as a newlywed.

Roasted Red Potatoes
8-10 mini red potatoes, quartered
1 tsp olive oil
Garlic powder, rosemary, and salt to taste (I usually use about 1/2 tsp each)

Wash and quarter the potatoes.  Place in an oven-safe, lidded dish.  Drizzle with olive oil, then season with garlic powder, rosemary, and salt.  Toss to coat.  Cover, and place in 425 degree oven for 40 minutes.  Stir, cover, and return to oven for 15 more minutes.  Stir and serve.

Stuffed Pork Chops
4 lean boneless pork loin chops, relatively thick cut
1 serving Pepperidge Farm stuffing, prepared according to quick stove-top instructions
Garlic powder, rosemary, salt, and pepper for seasoning the meat to taste
1 tsp olive oil

Preheat the oven to 400 degrees. Prepare the stuffing per instructions. 

Slice pockets into the pork chops by slicing horizontally in the side, but be sure not to cut all the way through.
Season the pork with garlic powder, rosemary, salt, and pepper, then stuff with stuffing.

Heat 1 tsp olive oil in a large oven safe skillet at medium heat. Sear the pork chops on one side for 3-4 minutes until golden brown. Flip the chops and place the skillet in the oven for 9 minutes or until cooked through. Remove from the oven and let the meat rest for 3-5 minutes before serving. 

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