stuffed pork chops, brown sugar apples, & roasted garlic spoonbread

10 Apr

im always looking for new recipes for boneless pork chops — it is the other white meat after all 🙂  i came across this recipe in weight watchers magazine.  i don’t do ww, but i like getting the magazine for the recipes – always good to have some healthy recipes on hand!  The pork was really good – definitely a keeper.   and definitely don’t skip the sauce at the end!  the spoonbread on the other hand i couldnt get past the texture.  my crackpot is a lot bigger than the one the recipe called for so maybe that was the problem or maybe it was supposed to be that mushy.  don’t think i’ll be making it again 🙂  the apples were delicious — just winged them — cut 2 apples into slices and sauteed them in some butter with brown sugar and cinnamon.  how could i go wrong with butter, brown sugar and cinnamon?

Stuffed Pork Chops

1 (10 oz.) package frozen spinach or swiss chard, thawed and squeezed dry  (i used spinach)
2 Tbsp. golden raisins ( i used a whole little snack box)
2 garlic cloves, minced (i used 4)
1 tsp salt
1/2 tsp black pepper
4 boneless center-cut pork chops ( i used 8 )
1/2 C. chicken broth
1 tsp balsamic vinegar


  1. To make the filling, mix the spinach, raisins, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper in a medium bowl
  2. Insert a small knife into one side of each pork chop and cut until a pocket has opened.  Fill each pocket with filling.  Secure the openings with toothpicks.
  3. Sprinkle the chops evenly with remaining salt & pepper.  Heat a large heavy skillet over high heat until very hot, about 2 minutes.  Add the chops and cook until browned, about 5 minutes per side.  Transfer the chops to a large plate; cover loosely with foil and keep warm.
  4. To make the sauce, add the broth to the skillet and bring to boil.  Reduce the heat and simmer, scraping up brown bits, until mixture is reduced by half.  Remove skillet from the heat and stir in vinegar.  Pour evenly over pork.



Roasted Garlic Spoonbread
The Ingredients.

3/4 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon cayenne pepper
2 cups milk
2 tablespoons melted butter
4 eggs
1/4 cup grated Parmesan cheese (I used the stuff in the can)
1 head garlic, cloves peeled but intact (about 15 cloves)

The Directions.

Use a 2-quart slow cooker (1.5 quarts is fine, just cook a bit longer—I used one of the sections of the crockpot trio).
In a large mixing bowl, combine cornmeal, sugar, pepper, milk, melted butter, and eggs until you’ve got a nice batter. No need to use a mixer—just whisk it together until there aren’t any big lumps.  Stir in Parmesan cheese and garlic cloves. Pour the batter into a greased slow cooker. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Your spoonbread is finished when the center is set and an inserted skewer comes out clean.


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