Stuffed Pork Chop Served With Roasted Red Beets

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When you think of stuffed pork chops you may think of high caloric, high fat food, but this is a nicely balanced meal that is actually not high in calories or fat.

By stuffing the pork with all vegetables, and some white wine it adds some hidden vegetables into your meal. I also added a few pieces of cubed bread, but then what would a stuffing be without some bread?

I first prepared the red beets since they take longer to prepare than the chop. By the time you prepare the stuffing and prep the pork chop, you’ll be half way completed with the baking of the red beets.

I also used  the red beet leafs for the stuffing and to use as a garnish for serving on the plate.

Please try this recipe and post your comments, as I always love to hear from you, and as always, Enjoy!

Stuffed Pork Chop Served With Roasted Red Beets

Ingredients: Serves 2

  • 2 pork chops with bone in
  • 2 tablespoons olive oil
  • 6 red beets, peeled and quartered
  • 1/8 cup olive oil
  • 1 celery stalk finely chopped
  • 1/2 small onion, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red beet leaf, finely chopped
  • 1/8 cup cubes bread
  • 1/4 cup dry white wine, such as Chardonnay

Preparation:

Preheat the oven to 400 degrees. Peel the skin from the red beets and cut them into quarters. Place in a bowl and cover with the 1/8 cup olive oil. Toss them around to coat with the olive oil. Place the beets onto a baking sheet and place in the preheated oven for 20 minutes.

In the meantime, chop the celery, onion, garlic, parsley, red beet leaf and bread.  Place the 1 tablespoon olive oil and heat until hot over a medium low heat. Add the onions and celery and saute for about 4 minutes. Now add the garlic, parsley, red beet leaf and bread and cook for 1 more minute. Add the wine and cook for 2 more minutes. Turn the heat off and allow to cool slightly.

Take one chop and with a sharp knife create a pocket by slicing into the chop halfway in the center. Continue with other chop.

Take the stuffing mix and stuff each chop. Use toothpicks to secure the chops so the stuffing does not fall out. It will be a bit messy but that is okay.

Heat 1 tablespoon olive oil in a skillet until hot over a medium low heat. When hot add the chops. Do not move them. Allow to cook for about 4 minutes to brown. Carefully turn them over and cook an additional 4 minutes.

Remove the chops and place onto a baking sheet and place into the oven for 20 minutes. Your red beets are still in there cooking.

Remove the red beets and pork chops and plate over a large red leaf leaf.

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3 Comments Add yours

  1. Liz says:

    Never thought of eating stuffed pork with roasted beet. What a great idea and great photo too!

    1. yvettemahon says:

      Thank you Liz! It’s actually a beautiful combination of flavors. Plus, it’s so healthy. I love red beets and try to eat them as often as I can.

    2. yvettemahon says:

      Thank you! Yes, it’s a lovely combination, and what a great way to enjoy red beets!

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