Stuffed Pork Chops with Roasted Apples

Yay meat! Finally a meal centered around animal! The picture may not do this meal justice, but I promise you it was tasty. 

Ingredients

3 thick pork chops, thawed

2 tablespoons olive oil

1 clove garlic

1 medium onion

1/4 cup flour

1 egg

1/2 cup Seasoned bread crumbs

1 hunk of broccoli

Cubed brie- I used half of a triangle

Cubed manchego cheese- I used like a fist sized hunk. (Sorry, I don't know the exact ounces... You need enough broccoli/bri/manchego to fill the 3 pork chop pitas.)

1 large apple

1 tablespoon red cider vinegar

1 teaspoon salt

1 teaspoon garlic powder

Instructions

1. Slice each pork chop lengthwise, not all the way through. If that does not make sense to you, make the pork into a pita-like pocket.

2. Brush each chop with flour, dip in egg, and then cover in bread crumbs.

3. Put oil in pan on medium heat, add garlic and half of the onion.

4. Once the onions are clear and the oil is sizzling, put in the chops.

5. When the bottom side turns golden, flip over the chops. After both sides are golden and beginning to cook, take out and set aside. (Don't worry, the meat on the inside of the pocket does not need to be cooked through yet.)

6. Mix the good parts of broccoli, with the cubes of cheese, with the second half of the onion. Sprinkle salt and pepper on the mix. Set that aside too.

7. Preheat the oven to 300 degrees F.

8. In a ceramic dish, cover the bottom with apple slices, vinegar, salt, and garlic powder.

9. Stuff the cheese and broccoli mixture into the pork chops and close them with toothpicks (REMEMBER TO TAKE THEM OUT LATER. Seriously. If you don't, you will cause injuries to your family and they will hate you.)

10. Place stuffed chops on top of the apple slices and cook for about an hour, or until the inside pita pocket part of the pork (say that ten times fast) is cooked.

 

Sometimes when food is really pretty, the taste ends up being disappointing. Trust me, this is the opposite. (Take the toothpicks out!!! :) )