RECIPE: Stuffed Pork Chops

As a mom to two very picky eaters, I often run out of dinner ideas. My kids won’t eat anything with potatoes, or tomatoes, or seafood, or red peppers…the list goes on and on. And while they’d be perfectly happy to have my chicken broccoli bake every night of the week, that’s just simply not happening in this bee’s hive.

I try to make balanced meals that we can enjoy without the take another bite’s or mommy this is gross’s, so unfortunately, my diverse palate has to take a back seat, and simple, easy-to-make recipes are on the menu on a daily basis.

To mix things up a bit, I like to stuff my meats with various ingredients – this is both a great way to change up the taste, and to sometimes hide those not-so-desired foods from the kids.

Tired of chicken and steak every night? Why not try my prosciutto and provolone stuffed pork chops.

Prosciutto & Provolone Stuffed Pork Chops

Ingredients:

• 6 boneless, skinless pork loin chops
• 6 thick slices of prosciutto
• 6 thick slices of provolone cheese
• Thick teriyaki sauce
• Montreal chicken seasoning

Serves: 4

Prep + cooking time: 30 minutes

Directions:

1. Preheat the oven to 400F.
2. Butterfly pork loin chops, and place on aluminum foil lined baking sheet.
3. Place sliced prosciutto and sliced provolone in the centre of each butterflied pork chop, and fold in half, ensuring that all the cheese is tucked in.
4. Drizzle thick teriyaki sauce over the top of each folded pork chop, and sprinkle sparingly with Montreal chicken seasoning. Do this on both sides for extra flavour.
5. Place in oven and bake for 20-25 minutes.

Tonight, I served my stuffed pork chops with sprouted rice and quinoa (topped with butter, coarse salt and pepper, and grated parmesan), asparagus, and warm rosemary and olive oil bread, but this dish is a great fit for almost any side.

DEE-LISH. And as always, kid-approved.

Linked up with a monthly recipe swap – Why Fake It? Just Make It!