Apple, Feta Cheese & Pecan-Stuffed Pork Chops

Hello Lovely,

I found this recipe on ALDI’s and I immediately wanted to try it. With Thanksgiving coming up, this is the perfect alternative for those like me who do not have time to roast an entire turkey (or whatever it is you guys do). After making stuffed chicken breasts, I was confident that I could do this too! Has that ever happened to you? In my mind, I was wearing a cape and everything! But I had one major problem: I had never seen pork chops thick enough to stuff before.

I went to the store (still confident) to look for pork chop centers (which my mum told me would be the thickets part). When we could find any thick cuts, we went to the butcher who unapologetically told us that’s the thickest he cuts them and there are no more pieces to cut from. I didn’t know how I would make it. When I took them out Sunday morning to cook, I instantly knew they were to thin so I got the idea to simply put my stuffing on top. And trust me, it was just as good!

DSC_0028.JPG

But I did make one boo boo. Don’t judge me: I forgot to season it! I know, how could I? We were rushing out of the house so I quickly threw it together then into the oven when mum asked if I seasoned it. It was too late as it had already been baking for 20 minutes. But when I went to eat it, all I had to do was sprinkle a little lemon pepper and balsamic vinaigrette and that little mistake made for the best meat dish I have EVER prepared! Can anyone say, GOAT?

Apple, Feta Cheese & Pecan-Stuffed Pork Chops 1.jpg

Apple, Feta Cheese & Pecan-Stuffed Pork Chops

Ingredients:

  • 6 center cut pork chops

  • 6 cups water, divided

  • ½ lemon, juiced

  • ¼ cup Honey or maple syrup

  • ¾ teaspoon iodized Salt, divided, plus additional to taste

  • 1 cup  Chopped Pecans

  • 2 tablespoons Unsalted Butter

  • 4 Granny Smith apples, thinly sliced

  • 6 tablespoons balsamic vinaigrette

  • ¼ teaspoon Ground Black Pepper, plus additional to taste

  • 6 ounces or Feta cheese crumbled

  • 2 tablespoons lemon pepper

  • 5 tablespoons cranberry sauce

Directions:

  1. In a medium pot, bring 4 cups water, lemon juice, honey (or maple syrup) and ½ teaspoon salt to a boil for 2 minutes.

  2. Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.

  3. Preheat oven to 350°. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.

  4. For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.

  5. Remove the chops from the brine.

  6. If your pork chops are thick enough Slit each chop horizontally to create a large hole for the stuffing. Spoon the stuffing into the chops. Season each chop with salt and pepper and lemon pepper to taste. Then top with cranberry sauce (1 tablespoon per pork chop).

  7. Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160°. Top with balsamic vinaigrette before serving and enjoy!

Apple, Feta Cheese & Pecan-Stuffed Pork Chops 2.jpg

Parmesan Crusted Stuffed Chicken Breast

Hello Lovely,

Two Sundays ago, my mother gave me the task of making Sunday dinner for everyone. It was kind of last minute so the only thing we really thought of was Macaroni and stuffed chicken breast. I was going to use my cream cheese until I remembered that cream cheese doesn’t melt very well, and my family more than likely wouldn’t like cheese inside of chicken. So I had to think of something else. It wasn’t until I was actually cooking the chicken that I thought of a spinach tomato combination. This chicken was seriously easy to make. It only needs a few ingredients, and you won’t have to worry about your chicken being dry either. I took a slightly unconventional route by boiling the chicken before baking it because I found it helps to soften it.

Parmesan Crusted Stuffed Chicken.jpg

Parmesan Crusted Stuffed Chicken Breast

Ingredients

  • Five large chicken breasts

  • 1 cup half and half

  • Olive oil

  • 1/2 cup sundried tomatoes (fresh tomatoes are good if you don’t have sundried)

  • 1/2 cup roughly chopped spinach

  • 2 tablespoons red pepper flakes

  • 2 tablespoons garlic and pepper seasoning

  • 1/2 cup parmesan cheese

Directions

  1. Marinate the chicken breasts in the garlic and pepper seasoning, then leave in the fridge overnight.

  2. Take chicken breasts out of the fridge and boil in a pot of water for 30 minutes. Allow the chicken breasts to cool completely before proceeding.

  3. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.

  4. Open the chicken breasts up where you cut them and layer the tomatoes and spinach. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.

  5. Place chicken breasts in a casserole dish and cover in the half and half and olive oil. This will keep it moist while it bakes. Top with red pepper flakes and parmesan cheese. You can put the pan in the oven at about 375ºF. Allow the chicken to bake for another 30 minutes. Serve warm and enjoy!

Parmesan Crusted Stuffed Chicken 1.jpg

BUTTERNUT SQUASH AND SPINACH LASAGNA

BUTTERNUT SQUASH AND SPINACH LASAGNA

Looking for the best vegetarian lasagna recipe? You’re in the right place. This Butternut Squash and Spinach lasagna will become one of your favorites! Perfect as a veggie main dish for every day. A healthier version of lasagna, it’s also, a great holiday recipe for Thanksgiving or Christmas! 

Read More