Back in the kitchen

Stuffed pork chop with mixed greens salad

I saw this recipe for stuffed pork chops on the Neely's Facebook page and decided to give it a shot. Well...not the exact recipe but my own version. Theirs used cornbread as the base for the stuffing. They also used chicken broth as the binder. 

My stuffing was kinda fruity...hahaha! I used Texas Toast croutons, diced pears, dried cranberries and  pineapple juice to make the stuffing. I marinated the chops in an Asian sauce and red wine vinegar. Then I cut  them in  the center, making a pocket. I stuffed them  with  the stuffing and used  toothpicks to keep the stuffing in.

I dropped a couple of pats of sweet creamy butter in a cast  iron skillet and popped the meat in a 375 degree oven. 

The chop I  had today was juicy and  flavorful. I love cooking but I haven't  been doing a lot of it lately as  I've been running around working and what not. But I'm happy to have dipped back into the kitchen.

What's your favorite cast iron skillet dish? 


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