WIAW #42: grilled veggie stuffed porkchops

I’m writing this to you on 8:00 PM Tuesday night, hoping I finish before I zonk out on NyQuil. I wasn’t quite up to par this morning. Crossing my fingers that the magic meds will allow me to get out of bed with a clear enough head for Insanity at 5:00 AM. I think my sights are set a little high. Maybe a run in the afternoon will have to suffice!
Anyhow, here are my eats for WIAW!
[breakfast] one whole egg + egg white over hard with wheat toast and asparagus pesto [snack] apple and natural peanut butter [lunch] wheat tortilla with chicken breast lunch meat, a little cheddar & mozzarella shredded cheese, and lots of avocado [snack] brussels sprouts with homemade tomato sauce  [more snacks] a bread recipe by my friend Bijoy… I have to try this one again, it didn’t quite rise like I’d hoped initially, I think I got the yeast mixture wrong. Will try again! [dinner] grilled veggie stuffed porkchops with brown rice

Grilled Veggie Stuffed Porkchops

A Chef Kyle Creation

Ingredients

  • a ton of porkchops on sale (9 to be exact)
  • 1 cup panko
  • 1 whole green pepper, diced
  • 1/2 red pepper, diced
  • 1 gala apple, diced
  • 1 cup mushrooms, diced
  • 3 cloves garlic, minced
  • 1/2 cup red onion, diced
  • 1 teaspoon crushed red pepper
  • ground pepper, salt, parsley to taste

Preparation

  1. Slice a pocket into each porkchop, very carefully.
  2. In a large bowl, mix together the bell peppers, mushrooms, garlic, red onion, and panko. Add crusehd red pepper. Lastly mix in the apple.
  3. Stuff each porkchop with the veggie mixture. Once full, toothpick them closed. Season with salt, pepper, and parsley.
  4. Grill porkchops for 25-30 minutes, flipping half way though, until internal temperature is 160-170 degrees.
Hope you enjoyed my WIAW!



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