pork chops, stuffed mushrooms, asparagus and potatoes

Swiss Chard Stuffed Pork Loin Recipe

The pork chops were too thin to stuff so I served the stuffing under the chops.

• 4 Pork Loin Chops, or similar cut (@ 1″ thick)
• Marinade *ingredients follow
• Stuffing *ingredients follow

marinade ingredients:

• 2 T Garlic (crushed)
• 1/2 T Sugar
• 1/2 t Salt
• 1 t Ground Cumin
• 2 T Soy Sauce
• 1 t Sesame Oil
• 1/2 c Grapeseed Oil

stuffing ingredients:

• 6 Lrg. Swiss Chard Leaves, stems removed
• 2-3 cloves Garlic, crushed
• 2-3 Shallots, diced
• 1/2 c Pineapple, diced
• 1 T Grapeseed Oil
• 1 T Sesame Oil
• Sea Salt
• Fresh Cracked Black Pepper

directions:

1. Combine marinade ingredients, then marinade pork for 30 min.
2. Bring pot of water to boil, add sea salt to taste, then par-boil swiss chard for 3-5 minutes. Drain, place in a ice bath until cool, then drain again. Squeeze out excess water, then slice into 1″ pieces.
3. Heat grapeseed oil in pan over medium-high heat, add garlic and shallots and saute for 1-2 minutes. Add swiss chard and sesame oil, saute for another minute or so, then add pineapple. Remove from heat and season with sea salt and pepper. Allow to cool a bit.
4. Remove pork from marinade. Slice a pocket into pork that goes less than a 1/2″ from outer rims. Stuff cavity with swiss chard mixture, then place on a pre-heated BBQ. Grill approx. 4-5 minutes on each side, controlling BBQ heat so it isn’t overwhelmingly hot. Remove from grill & eat.

Asparagus spears coated with oil, salted and roasted at 425 for 15 minutes. Meanwhile toss bread crumbs in melted butter and lemon zest.. sprinkle over asparagus

Stuffed Mushrooms         Yield: Serves 4

Ingredients

1. 12 large fresh mushrooms
2. 2 Tbs. sliced green onions
3. 1/2 clove garlic, crushed
4. 1/8 cup unsalted butter
5. 1/2 cup low-fat shredded cheddar cheese
6. 1/4 cup lean ham
7. 1 Tbs. light cream cheese

Instructions

1. Rinse and drain mushrooms 2. Remove stems and chop up 3. Combine stems, onions, garlic, and butter 4. Heat in saucepan 5. Stir in cheese, ham and cream cheese 6. Spoon into mushroom caps 7. Bake at 400º F for 10 minutes

Party Potatoes

2 large unpeeled baking potatoes

olive oil or vegetable oil

1 c colby cheese

6 slice bacon

1/3 c green onions sliced

1/4 c barbecue sauce

Preheat oven to 450. Cut the potatoes into 1/4 inch slices. Brush both sides of the potatoes with oil. Place rounds on a baking stone or sheet pan. Bake for 20 minutes or until lightly browned. Remove from the oven.

Meanwhile cook the bacon until crisp, drain and crumble. In a medium bowl combine bacon, cheese and sliced green onions in a bowl and toss together.

With a basting brush, brush each potato rounds with barbeque sauce. Sprinkle the cheese mixture on top. Return to the oven. Bake 3-5 minutes until the cheese is melted