Stuffed Pork Chops with Roasted Hericot Verts with wardrobe provided by Parc Boutique!

I have an old meat thermometer that has the “done” temperature for pork marked at 185 degrees. No wonder my “shoe leather” chops were rather unpopular! This stuffed pork chop recipe makes a succulent and perfectly done chop. They are easy to stuff a day ahead and take only 20 minutes to cook. I really like the cornbread in the stuffing not only for it’s flavor, but because it retains some of it’s coarse texture which is very nice with the meat.

I paired this with very fast, simple, and nutty roasted hericot verts with walnuts. Stuffing the chops a day ahead (basically separating the prep from the cooking) makes this a very quick and easy meal.

-Laura Bonicelli

www.solobybonicelli.com

Laura’s Wardrobe is all available at Parc Boutique.  This week she is wearing:

• LA Made Cora Scarf Tee in heather grey $57
• Turquoise Necklace by M. Bridget Designs

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This entry was posted on Sunday, February 21st, 2010 at 2:25 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.