Apple Stuffed Pork Chop

Cornbread, Apple, and Cheddar Stuffed Pork Chops

Exploding Pork Chop
Eater rating: 3.5 / 5  3.465

Got leftover spicy cornbread? We did, thus the evolution of this meal. We’re eating thick cut pork chops stuffed with crumbled leftover spicy cornbread, sharp cheddar, and sauteed apples. Roasted yellow cauliflower and broccoli accompanied the chops to complete the meal.

A: welp… nobody’s perfect. this meal sure doesn’t stand up next to that lamb shank… or a lot of what we’ve been eating really.
T: the stuffing in the pork chop was really tasty. The pork chop itself had issues… but I think it was just that particular piece of meat.
A: yeah… it wasn’t overcooked or dried out or anything… i think if i had it to do over again, i would brine the chops then drain them off before stuffing them. instill the meat with flavor through and through. the stuffing definitely helped the meat, that’s for sure.
T: yeah. totally. The veggies were delish too, as simple as they were.
A: i don’t know what it is about roasted veggies, but i can really get into just simply seasoned (salt and pepper) roasted pretty much anything…roasted t, anyone?
T: i don’t particularly want to be roasted. but i can always go for roasted piggies and lambs etc. So, do you have a rating for this meal?
A: yeah. i’ve been thinking about it and really, if this meal hadn’t come after so many really top notch meals it really would have gotten a higher score. as it is… eh, not so great. i rate this meal a 3.23/5. not quite boo-able but still, not great. the veggies were good as always but the pork chop was a real let down, even with the tasty stuffing.
T: yeah, it wasn’t quite booable, but was not up to your normal level. I give it a 3.7/5. The stuffing was good. The veggies were good. It was almost a good all-around meal. Perhaps if the pig had gotten a little less exercise. Pigs these days.
A: :-) i know! what’s a girl gotsta do to get a good pig up in here?
T: i wish i knew… i wish i knew. :-|

An Cauliflower Recipe, by Amanda
Roasted Cauliflower and Broccoli

1/2 head cauliflower, cut into florets(purple or gold varieties make it pretty)
1 lg crown of broccoli, cut into florets
1 tsp lemon zest
1 lg garlic clove, minced
1 1/2 tbsp olive or canola oil
kosher salt and freshly cracked black pepper

Preheat oven to 425 degrees. In a bowl, add the cauliflower, 1 tbsp of oil, 1/2 the lemon zest, 1/2 the garlic, and a liberal pinch of kosher salt and freshly cracked black pepper. Toss the ingredients to evenly distribute the seasonings. Pour the cauliflower out onto half of a sheet pan. Roast the cauliflower in a 425 degree oven for 7-8 minutes.

While the cauliflower is roasting, add the broccoli into the same bowl you seasoned the cauliflower. Add the remaining oil, lemon zest, garlic, and a liberal pinch of kosher salt and freshly cracked black pepper. Toss to evenly coat the broccoli.

After the cauliflower has roasted for about 7 minutes, remove the pan from the oven. Pour the seasoned broccoli onto the other half of the pan in a single layer. Place the pan back in the oven and roast for another 8-10 minutes at 425 degress. Remove the pan from the oven and serve immediately. Enjoy!

6 comments so far:

  1. Tyler says:

    hola! I’m writing this from an iPhone in Mexico. Just wanted to give a shout out. I hope youre eating well while i’m gone mandy. Love you

  2. aria says:

    amanda, first of all it looks absolutely delicious! second of all there you go again stuffing things with other things, your flavor combos are so wonderful. porkchop i think your pretty.

  3. Jef says:

    You guys have been rocking the meat wagon for a while now, maybe you’re getting burnt out because it really looks good. What are you doing eating such a wintery dish this time of year, anyways? That’s the sort of food I should be eating with the weather going all frigid out here on the east coast.

  4. Amanda says:

    Love you T! (beans and rice are eating well right?!? in my opinion they are!) Miss you :-)

    thanks aria! you know i just can’t resist stuffing stuff with stuff! it’s a weakness of mine :-P

    jef, you are probably right… i have been craving veggies and very few meat products lately. a sure sign of burnout! you know, i grew up on the east coast (mountains of VA) and i like the seasons (just not snow)! i can dream i’m in a colder climate to appease my desire for cold weather food, right? :-) you know if i waited for the weather to turn cold here i would never get it…. hmmm, no wonder californians are known for eating all those cold salads.

  5. Bobby says:

    Raise your own pigs, or find a near by pig farmer, and make sure he doesn’t have some factory breed. or she, or you could take a fatter cut like a butt or picnic and cut something off of that and stuff it. I think butts run at about 30%+ fat.

  6. Jennifer says:

    Help!! I’ve been searching for a cornbread stuffed porck chop recipe and found yours but the page doesn’t actually have the “how to”. It looks super-yummy so am looking forward to the possibility of getting the spicy cornbread recipe AND the instructions for making that overstuffed chop! :o)

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