I am doing well with my original goal of one recipe a month for A Bubbly Life! Last month, I had a fig crostini and today, I am sharing TWO recipes featuring boneless pork chops!
The first recipe is a favorite of my husband’s – Brie, Apple & Rosemary Stuffed Pork- He is a sucker for anything with brie and pork is his favorite meat; words are not enough to describe his excitement on eating not only one, but two pork meals in a week.
The second recipe is my Slow Cooker Pork Peanut Butter Red Curry. Last week,
the plague some minor colds hit our house and a warm, spicy curry is one of the best, comforting foods for a cold. Also, you barely need to do anything except add all the ingredients to a slow cooker- which when I am sick is about all I have the energy to do!
Brie, Apple & Rosemary Stuffed Pork- Serves 2
2 Boneless pork chops (3/4 to 1 inch thick)
1 large shallot- very small dice
1/4 cup of chicken broth
6 slices of brie cheese, rind removed
1/2 teaspoon chopped fresh rosemary
Preheat oven to 425.
Saute apples for 2 minutes, add onions & chicken broth, saute for 2-3 minutes, softening the mixture.
Score any fat on pork.
Cut a deep slit in pork in the middle for filling.
Sprinkle salt, pepper and chopped rosemary on pork- including inside of slit.
Stuff 1-2 pieces of brie into pocket and fill pocket with apple & onion mixture, layering another slice of brie at end.
Insert toothpicks to close pork.
Drizzle a bit of olive oil in pan and brown pork on all sides on high heat (approximately 3-5 minutes).
Transfer to baking dish. Bake for 25 minutes.
Let rest for 10 minutes before serving, garnish with a rosemary sprig!
1 can of coconut milk
1/2 cup of Chicken broth
1/4 cup of creamy peanut butter
Splash of Fish Sauce
1 tablespoon Soy Sauce
1/4 teaspoon of minced ginger
1/2 tsp minced Lemongrass
To be added in last hour of cooking:
5 Green onions, roughly chopped, reserve some thin slices for garnish
2 cups of sliced mushrooms
3 red peppers- chopped in long slivers, reserve two for garnish
*Optional- Chopped peanuts for garnish
Add all ingredients except last three to slow cooker.
Cook on high for 4 hours, adding in the veggies the last hour of cooking.
Alternatively, you can cook on low for 7-8 hours, but I usually only have time to add to the slow cooker during my baby girl’s nap 🙂
Now, for the wonderful prize package from Costco and to celebrate Porktober!! Every week of October- get great savings on cuts of pork! This week is, of course, boneless chops, so try out a new comforting recipe and save!
- Week of October 6: Boneless Chops & Roasts: From October 6 through October 12, get $2.50 off per package on boneless pork chops and roasts.
- Week of October 13: Boneless Sirloin Tip Roast: Porktober continues! From October 13 through October 19, celebrate by saving $2.00 per package on Boneless Sirloin Tip Roast.
- Week of October 20: Whole Boneless Loins: You can save $2.50 per package in stores from October 20 through October 26.
What You Win: (Open to US Residents only)
$155 in Costco Cash ($55 included to cover a new or renewed Costco
• 7-quart programmable slow cooker ($80 value)
• Pork-branded instant read digital meat thermometer
• Pork-branded silicon pig oven glove.
• Giveaway value is $250
Contest ends October 15th at midnight!