I’ve been doing a lot more cooking at home, lately, and planning ahead on my shopping trips to take advantage of specials at the grocery store. I used to be really good at that, and then started spoiling myself with all kinds of fancy food and just shopping all willy nilly without a list because apparently I thought there was a money tree out back.
NOTE: There’s not. I looked.
So, now, I plan a little. I think about when I’ll be home for dinner during the week, and how much effort I want to put into cooking for myself. Whether you’re a semi-professional like me, or not, it seems to be so difficult to get motivated to cook for one, right? Or maybe you are always cooking for an army and you want to smack me upside the head right now for complaining about this. That’s ok, too. For me, it’s just way more fun on the weekends when I get to cook for the boyfriend or make food to bring to someone else.
This recipe for Pork Chops Stuffed with Kale and Red Bell Peppers made use of a sale on boneless pork chops, some kale I already had on hand, and half a red bell pepper that wasn’t going to make it to the end of the week. It was super easy to pull together in the absolutely laziest way I possibly could, and bonus! I had a leftover chop for lunch the next day.
oven safe skillet
baking sheet or pan (if you don’t have an oven safe skillet)
knife and cutting board
spoon or spatula
small spoon to use when stuffing the pork chops
platter or plate
salt and pepper
2 boneless pork chops
1 tablespoon canola oil
2 cloves of garlic, finely chopped
1/2 of a red bell pepper, julienned
2 cups baby kale, or regular kale, chopped
Pre-heat the oven to 375º.
Cut a pocket into one side of each pork chop. Be careful not to cut all the way through.
Heat your skillet to what I can best describe as “screaming hot.” If you can’t hold your hand one inch above the surface for longer than 5 or 6 seconds, it’s hot enough. This is so you can get a good, quick sear on the outside of your chops. Do not put any oil in the pan.
Lay each chop into the pan, and just leave it alone for a couple of minutes. Don’t smoosh it or move it around or anything. Let that hot pan do its job. Flip the chops over and do the same thing on the other side. You want to see some good color, but you’re not trying to cook the chops through right now.
Give the pan a few minutes to come down in temperature, then add the oil to the pan. Toss in the garlic and let it cook until it just starts to get some color… it should take less than a minute. Then add your bell peppers and cook for another 2-3 minutes, until they start to soften.
Add the kale and give it a stir to get the wilting started, then season the veggies with a pinch of salt and pepper. The kale will reduce down quite a bit.
Take the pan off the heat. Spoon the kale/red pepper mixture into the pocket of each pork chop. I kind of over-stuffed mine, and I didn’t use a toothpick to hold it shut. I probably should have, but I am sometimes a lazy mofo. If you want your chops to look a little prettier than mine, go ahead and grab a couple toothpicks to hold them closed.
If you have an oven safe skillet, you can just cover it with foil and put it directly into the oven. If you don’t, just transfer the stuffed chops to your baking sheet or pan and cover that with foil. Pop them into the oven for 15-18 minutes, or the internal temperature of the thickest part of each chop reaches 155º. Once they’re out of the oven, let the chops rest, covered, on a plate or platter for about 10 minutes to let the juices redistribute and so the carry-over cooking can bring the meat fully up to temp.
I ate my pork chop with some pan roasted Brussels sprouts because I am currently very obsessed with them. You can eat yours with whatever tickles your fancy, since these already have some veggies inside of them.