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Stuffed Pork Chop Served With Roasted Red Beets
Stuffed Pork Chop Served With Roasted Red Beets
Equipment
- oven
- skillet
- Baking Sheet
- sharp knife
- Meat Thermometer
- Bowl
- Wooden Spoon
Ingredients
- 2 gloves food safe gloves
- 2 pieces pork chops with bone in
- 2 tablespoons olive oil
- 6 pieces red beets, peeled and quartered
- 1/8 cup olive oil
- 1 tablespoon olive oil
- 1 stalk celery, finely chopped
- 1/2 small onion finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, finely chopped
- 1 leaf red beet leaf, finely chopped
- 2 large leaves red beet leaves for garnish
- 1/8 cup cubes bread
- 1/4 cup dry white wine, such as Chardonnay
- 4 pieces toothpicks
Instructions
- Preheat the oven to 400 degrees. Place the gloves on prior to handling the beets to prevent from staining your fingers red. 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, 1 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 without cutting all the way through. 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. You want them to create a nice brown sear. 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. Using a meat thermometer check the chops for a 165 degree internal temperature. Remove from oven, place the red beet leaf on each plate. Check the beets to make sure they are fork tender. If not continue baking for an additional 5 minutes and check again. If the beets are not fork tender when you remove the chops, cover the chops with foil to keep them warm.
- Once the beets are done, remove and place them around the chops on the plate and enjoy!
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
0 thoughts on “Stuffed Pork Chop Served With Roasted Red Beets”
Never thought of eating stuffed pork with roasted beet. What a great idea and great photo too!
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.
Thank you! Yes, it’s a lovely combination, and what a great way to enjoy red beets!