Rosemary Pork Chops Stuffed With Mushrooms and Red Chard


1/2 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 cups mushroom , chopped
4 cups red chard, rolled, and then cut in ΒΌ" slices
2 tablespoons rosemary, minced
1/2 teaspoon butter
1 pound asparagus
salt and pepper
garlic salt


Spray cookie sheet with cooking spray. Spread asparagus onto cookie sheet and spray with cooking spray. Sprinkle with garlic salt. Bake 15 - 20 minutes (dependent on how thick the asparagus is) until crisp-tender.
Heat non-stick skillet over medium heat with olive oil. Add onion and saute 3 minutes. Add garlic, 1 tbs rosemary and mushrooms and saute another 3 minutes until tender. Add chard and saute another minute or two until just wilted. Remove let cool until cool enough to handle.
Take a narrow, sharp knife and slice a hole down the middle of each pork chop. Leave 1/4" inch intact on each side of the pork chop. You are creating a pocket to stuff the chard mixture into.
Stuff chard mixture into the pocket of each pork chop.
Brown pork chop in skillet for 3 minutes each side and then transfer to baking sheet. Sprinkle with remaining rosemary and bake for 30 minutes until pork chop is cooked through. Take care not to over-cook or it will be dry. Take a knife and slice through the thickest part to determine whether it's cooked through. It should be just barely white with a hint of pink. It will continue to cook while it cools to slice.
Take out of oven and dot with butter.
Slice in 1" slices and serve with asparagus.




A dish that's quick to put on the table, low in calories and tastes great! Can't beat that!




Tuesday, December 1, 2009 - 7:17am


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