Vegetable Hash Stuffed Pork Chops With Pepper Jack Cream Sauce

By McCarleyRHLAC

Ingredients

• For the Pork Chops -
• 4 Boneless Pork Loin Chops (desired thickness and size)
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 1 Red Bell Pepper
• 1 Shallot
• 2 Large Ribs of Celery
• A few sprigs of Italian Flat Leaf Parsley
• 2 Tbs Minced Garlic
• 1 Medium Onion
• 2 Cans of sliced mushrooms
• 4 Tbs Butter
• Kosher Salt
• Pepper
• (2 Tbs Peace and Love)
• Ingredients
• For the sauce -
• 1 Tbs Minced Garlic
• 4 Tbs Butter
• 1 Cup Heavy Cream
• 1/2 Cup shredded Pepper Jack Cheese
• 1/2 Cup Parmesan Cheese

Details

Adapted from peaceloveandlowcarb.blogspot.com

Preparation

Step 1

Preheat oven to 300*
Season pork on both sides with kosher salt and pepper


Finely chop all vegetables and set aside


Put 2 Tbs butter in a skillet and melt on medium high heat. When butter is melted, brown the chops on both sides until they are a nice caramel color. (about 2 minutes on each side)


Remove pork chops from the pan and set aside


Add all vegetables except parsley and mushrooms and the remaining 2 Tbs of butter to the same pan you just took the pork chops out of. Season with salt and pepper, turn to medium and saute vegetables until tender and slightly translucent.


While the vegetables are sauteing, slice the pork chops lengthwise on one side to make a pocket to stuff the vegetable hash in.


About 2 minutes before the vegetables are done, add the two cans of mushrooms to the vegetables.


Stuff a heaping portion of the vegetable hash into each of the pork chops and place on a greased baking sheet. There will be a lot of the vegetable hash left over to plate under the chops or to serve on the side.


Place the chops in the middle rack of the oven and bake for 15 minutes on 300*


NOW FOR THE OOEY GOOEY DELICIOUS SAUCE!!


In a separate pan, over Medium high heat brown the butter and the garlic until they are a nice ,golden brown color. (Be careful not to burn the garlic or it will ruin the taste of your sauce)


When the butter and garlic are browned, add the cup of heavy cream, reduce heat to low and simmer for 5 minutes.


Add the pepper jack and parmesan cheese and stir in until melted and the sauce is nice and this and creamy. Keep heat on low and continue stirring.


Plate the remaining vegetable hash on 4 plates, place the pork chops on top, cover with the sauce, and garnish with a sprinkle of fresh chopped parsley over each plate.


EAT AND ENJOY!!!!