Wednesday, October 13, 2010

Grilled stuffed pork chops

1/2 cup kosher salt

3 tablespoons sugar

1 tablespoons light brown sugar

2 quarts water

4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone

2 slices bacon, chopped

2 stalks celery, minced

1 small onion, minced

2 cloves garlic, minced

1 tablespoon freshly chopped rosemary leaves

1 tablespoon freshly chopped sage leaves

2 tablespoons freshly chopped parsley leaves

2 1/2 cups crumbled cornbread

1/4 cup dried cranberries

1/2 cup chicken broth

Salt and freshly ground black pepper


Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. 
Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic 
to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley 
after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. 
Stir in the cooked vegetable mixture. Mix well.

Preheat grill to medium-high heat.

Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. 
Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal 
temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Pumpkin Protein Cookies


3/4 cup SPLENDA® Granular

1 cup rolled oats

1 cup whole wheat flour

1/2 cup soy flour

1 3/4 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 cup pumpkin puree

1 tablespoon canola oil

2 teaspoons water

2 egg whites

1 teaspoon molasses

1 tablespoon flax seeds (optional)


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.

Bake for 5 minutes in preheated oven. DO NOTOVERBAKE: the cookies will come out really dry if overbaked.