Monthly Archives: April 2013

Cherry and Apple Stuffed Pork Chops

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Cherry and Apple Giant Stuffed Pork Chops

Total time: 55 mins

Serves: 4

Ingredients:
  • 4 bone-in, thick cut pork chops
  • 1 sweet potato or yam, cut in half lengthwise
  • 1 apple, cored and diced
  • ½ yellow onion, diced
  • ½ cup red frozen cherries, cut in half
  • 2 garlic cloves, minced
  • 4 tablespoons lard
  • ½ teaspoon cinnamon
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground cloves
  • salt and pepper, to taste
Instructions:
  1. Preheat oven to 400 degrees.
  2. Cut sweet potato in half lengthwise, and place cut side down onto a baking sheet.
  3. Bake sweet potato for 20-25 minutes until completely soft. Let sweet potatoes cool, then remove the sweet potato from the skin and mash with a fork in the a bowl.
  4. Once you pull the sweet potatoes out, turn oven down to 375 degrees.
  5. Place a large skillet over medium-high heat, add 2 tablespoons of the lard, add garlic and cook until fragrant. Add in the onion.
  6. When onion becomes translucent, add in halved cherries, apples, along with the mashed sweet potato, cinnamon, garlic powder, ground cloves, and a bit of salt and pepper. Stir occassionally. Place mixture in a separate bowl and set aside. Keep skillet over medium-high heat.
  7. Salt and pepper both sides of the pork chops, then take a knife to cut the meat side of the pork chop, trying to create a pocket. Use your knife to dig as deep as you can in the middle of the pork chop, making sure not to cut fully through it.
  8. Stuff each pork chop with the sweet potato mash.
  9. Add 2 more tablespoons of lardto the pan, then add the pork chops (making sure not to crowd the pan).
  10. Sear pork chops on both sides for 4-5 minutes, turning them carefully so all the goodness doesn’t fall out.
  11. After the pork chops are seared on both sides, place directly in the oven. Bake for 6-8 minutes, until completely cooked through.
  12. Remove from oven and let sit for 2-3 minutes.

Source:

PaleOMG

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Meal Planning: Week 13

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Well, what can I say? I was right (like usual). I have not been following my meal plans like I had been and what has happened? I go to the grocery store more often, spend more time thinking about what to make for dinner and spend a lot more money on groceries. Meal planning is the key to my diet and financial success (not to mention my sanity).

Anywho, here it is, meal plan for week 13. I plan to get back on the meal planning (and executing)wagon this week.

Meal Plan: Week 13

Meal Planning: Week 12

Monday: Sun-Dried Tomato Basil Stuffed Chicken Breasts

Tuesday: Chicken Sausage “Pasta”

Wednesday: Spicy Italian Sausage Bake

Thursday: Tri-Tip Roast

Friday: No cooking!

Saturday: Tequila Lime Shrimp Tacos

Sunday: Brinner! Over Easy Eggs with Bacon and Hashbrowns

Meal Planning: Week 11

Meal Planning:

Groceries:

  • White and Oolong tea
  • Apples
  • 2 Sweet Potatoes
  • Brussel Sprouts
  • Zucchini
  • Cilantro
  • Eggs
  • Turkey Sausage
  • Chicken Breasts
  • Pork Chops
  • Dried Cranberries
  • Vanilla Extract