Tuesday, July 30, 2013

Stuffed Chops with Vegetable Kabobs

Summer. The perfect time to try new recipes on the grill and in the home. This recipe is a great one to try on the grill. I did make this in the stove because, I think it was raining here in the "sunny" south at the time. Either way, this meal is a delicious, low carb, yet fulfilling meal. I hope you enjoy it as much as we did.

Stuffed Chops with Vegetable Kabobs



2 1 inch thick boneless (or bone-in) pork chops
1/2 cup shredded mozzarella cheese
2-3 julianned sun dried tomatoes per chop
3-4 leaves of  spinach per chop
1 Tablespoon EVOO
salt and pepper to taste
Italian seasoning to taste


-->Preheat oven to 375*.  Make a pocket in the chops going almost to the bone.


-->Start stuffing them with mozzarella then sun dried tomatoes, and lastly, spinach leaves.


-->Squish them together and secure them with either a water soaked toothpick or a metal baking clip.


-->Sprinkle with EVOO, S&P, and Italian seasoning. Place on a baking sheet and set to side while we get the vegetables ready.



Vegetable Kabobs

18 pearl onions, peeled
18 slices of yellow squash 
18 slices of zuchinni
18 cherry tomatoes
1/4 cup EVOO
1/8 cup red wine vinegar
S&P
Italian seasoning


-->When using bamboo skewers, soak them in water for at least 1 hour prior to use.
In a large bowl, combine EVOO, S&P, Italian seasoning, and Red wine vinegar. Place vegetables in bowl and coat very well.


 -->Add 3 of each vegetable to the skewer, making a total of 6 skewers. 3 per person. Place on the baking sheet with the pork chops and into the oven. Bake for 30 minutes.


-->Serve with your favorite white wine and a nice French bread. Happy Eating!