So I have been down for the count and my blogging and cooking has been suffering too. I did 8 days, had the whole extended fam over for two weeks for the holidays, the whole fam got sick, sister ended up in the ER, and we had two close family members pass away, all within two weeks, and I’ve kind of just been recovering. I don’t know if any of you have had this respiratory thing but man it wipes you out. I’m pretty much back to normal but still seem to need more sleep then normal. It was not the holiday I envisioned with the whole fam coming up to our new home but life likes to throw those little curve balls at you sometimes!
I have also decided since it’s kind of been a crappy start to 2019 that this month I’m focusing on comfort foods with a twist. Between Superbowl, snow storms, and illnesses, I’m pretty sure everyone could benefit from a little comfort food. Now the recipe we’re focusing on today is definitely not the prettiest recipes I’ve photographed, but it’s really, really good! It’s also almost one pan recipe. Aside from making the stuffing, it’s pretty much chop, coat, and bake. Best part? If you’re a prepper, these pork chops freeze really well and can be pulled out on a night you just don’t feel like cooking! Also, you’re coating the pork chops in the same seasoning you’re coating the veggies and when the pork gets cooking all those yummy pork dripping helps caramelize your veggies too! So let’s get cooking!
- 6 thick cut boneless pork chops (we love Costco’s pork chops!)
- 1 – 6oz box of uncooked stuffing (any flavor will do but I’d recommend pork or cornbread)
- 1 – 16oz package of uncooked sausage (we used spicy!)
- 1/3 cup of shredded cheddar cheese
- 1 packet of dry ranch seasoning
- 1/3 cup of olive oil
- 1 T of garlic powder
- 1 T of garlic salt (yes, double that garlic power!)
- 1 T black pepper
- 3 large potatoes (Russet or Yukon work best), cut into bite size pieces
- 1 large onion, cut into bite size pieces
- 1 – 16oz frozen bag of cut green beans
Preheat oven to 400°. Break up and brown sausage in pan on the stove. Add boxed stuffing to sausage, and water/butter per instructions on the box, mix together, let cook and set aside to cool. In a small bowl mix mix together olive oil, dry ranch packet, garlic powder, garlic salt, and black pepper. Cut potatoes and onion into bite size pieces. In a large oven safe pan (or a 13×9 will work too), spray with non-stick spray and mix together cut potatoes, onions, and green beans with 1/2 of the ranch seasoning mixture. Toss to make sure everything is coasted evenly. Trim pork chops of any excess fat. Carefully, with a sharp knife, cut a ‘pouch’ into each pork chop. Making sure not to cut the whole way to the other side. Make sure to cut as far as you can on either side without going through both sides of the pork chop. You want to make the ‘pouch’ as big as possible to get the most yummy stuffing. Stuff about 1/2 cup-2/3 cup of stuffing in each pork chop. Pro tip**If you’d like you can use a tooth pick to help ‘close’ the opening and help keep the stuffing in. Place stuffed pork chops on top of veggies in pan. Take a spoon and with the remaining ranch seasoning mixture and spread evenly on both sides of the pork chops. Place in oven and cook for 45 minutes – 1 hour or until pork chops are golden brown on top, have reached an internal temp of 165°, and potatoes are soft. Remove from oven, let sit for 10 minutes and then serve immediately and enjoy!