Monday, October 25, 2010

Stuffed Pork Chops & Butternut Squash

  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/2 bunch kale leaves, stems & ribs removed, chopped fine (use whatever greens you want)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 4 slices ham (I used rosemary ham from Trader Joes)
  • 1 cup shredded gruyere cheese
  • 4 thick-cut pork chops for stuffing


Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add kale (or spinach, swiss chard, etc) , 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until kale is wilted, about 5 minutes. Set aside to cool.

Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the kale mixture, the ham, & the shredded cheese. Secure chops with toothpicks.

To cook and serve:

Preheat oven to 375 degree F.

Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.

Serve over a bed of butternut squash. I just sauteed Trader Joes frozen squash with olive oil until it was hot.

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