Not so lazy Sunday...

Waking up on a Sunday morning realizing you have to work the next day is like eating the last chocolate chip cookie..it goes so fast. sigh. This Sunday I woke up and decided our meal over a bowl of Cheerios. Hey, not all meals can be fancy!!!



Boneless Pork Chops with Cornbread Peach Stuffing and Roasted Sweet and Russet Potatoes.

Rough cut strips of sweet and russet potatoes drizzled with olive oil (Portuguese, of course!) seasoned with salt, pepper and chive.  Roasted in a preheated 350 degree oven. (I start off on a low temp to allow the potatoes to cook through without burning the edges too early) for 30 minutes.  Once potatoes are slightly tender increase heat to 400 degrees until crispy on the edges.

Peach slices diced for the stuffing

Mix melted butter, diced peaches, egg, cornbread stuffing, and parsley

Stuffed pork chops seasoned with herbs de provence

Seared in a cast iron pan

Feito!! (thought my caption could use a little Portuguese flair!) 

Not a very difficult dish to make but still delicious. Bellies were happy. I think I even heard some moaning!  Goat sounds, maybe???  All and all it was a successful Sunday.  Cheers!!

Cornbread and Peach Stuffed Boneless Pork Chops

6-1 1/2 inch boneless pork chops
3/4 cup diced can/jar peaches (reserve juice)
1 tsp parsley flakes
4 tbsp butter, melted
1 egg, beaten
1 1/2 cups cornbread stuffing
1 tbsp herbs de provence
Oil for searing

1. Dice peaches and combine with stuffing and parsley.  Add butter and egg, mixing well.  Slowly add reserved peach juice slowly to mix until stuffing is moist.  
2. Cut chops halfway through and stuff with mixture.  Season both sides with herbs de provence.
3.  Heat oil and sear both sides of chops.
4. Transfer to oven and bake in preheated 350 degree oven for 45 minutes.
5. Let rest for 10 minutes before serving.