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Apple & Spinach Stuffed Pork Chop Recipe With Roasted Potatoes and Candied Carrots

Updated: Monday, August 26 2013, 01:45 PM EDT

Food Lion invited 12 bloggers in the Baltimore/Washington, D.C. metropolitan area to compete in the grocery chain's second annual Frugal Cook-Off. Contestants had to create nutritious, low-cost meals for a family of four using Food Lion store brands, in addition to fresh produce and meats available at Food Lion stores.

During the event, the bloggers "shopped" for products at an on-site pantry and were permitted to use no more than $15 worth of store-brand products, along with fresh produce and meats. Food not used during the event was donated to the Maryland Food Bank.

The winning team, Sarah Grosjean from Capitally Frugal DC; Liza Hawkins of (a)Musing Foodie; and Roni Noone of Green Lite Bites created an entree of Apple and Spinach Stuffed Pork Chops with Rustic Roasted Red Potatoes and Balsamic Candied Carrots!

Be sure to try this great, easy and inexpensive dinner recipe!

Apple & Spinach Stuffed Pork Chop
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 Servings

Ingredients:
1 Fuji Apple
1/2 Sweet Onion
1/2 Bunch Spinach
1/4 Cup Parsley
2 Cloves Garlic
1/2 Carrot
4 Pork Chops
2 Beaten my essentials Eggs
2 Cups my essentials Bread Crumbs (Seasoned with salt, pepper, paprika, and Italian seasoning)

Directions:

  1. Preheat oven to 375 degrees.
  2. Dice apple, onion, spinach, parsley, and garlic.  Finely chop the carrot.  In a non-stick pan, saute the apple, onion, spinach, parsley, garlic, and carrot for about 10 minutes.
  3. Pound boneless pork chops with a meat tenderizer, and season each one with salt and pepper. 
  4. Place 1/4 cup of the stuffing in the pork chop, roll the pork up and secure with a toothpick.  Dip the pork roll in the beaten eggs and coat with seasoned bread crumbs.
  5. Lightly coat a pan with olive oil, place the stuffed pork chops on it, drizzle with olive oil, and bake for 20 minutes (or until cooked to an internal temperature of 145 degrees).
  6. After pulling it out of the oven, let it rest for 5 minutes before slicing it.  Garnish with a little parsley and apple.

Balsamic Candied Carrots
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 Servings

Ingredients
8 Carrots (cut into 1/4" thick rounds)
1 Tablespoon my essentials Sugar
1 Tablespoon my essentials Olive Oil
my essentials Salt
my essentials Pepper
Dash of Food Lion Parsley
2 Cloves Garlic (Minced)
2 Tablespoons Food Lion Balsamic Vinegar

Directions

  1. In a non-stick pan, saute carrots with olive oil and a dash of salt, pepper, parsley, sugar and garlic, stirring frequently so the carrots do not burn. Cover about half way through cooking.
  2. Once the carrots soften (in about 10 minutes), add the balsamic vinegar. Let cook for another minute.
  3. Serve the carrots with a sprig of parsley.

Rustic Roasted Potatoes
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 Servings

Ingredients
4 Red Skin Potatoes
2 Cloves of Garlic (Minced)
1/2 Sweet Onion (chunky cut, roughly the same size as the potatoes)
1/4 Cup of Minced Parsley
my essentials Olive Oil
Food Lion Paprika
Food Lion Italian Seasoning
my essentials Salt
my essentials Pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut potatoes into halves and each half into 8 pieces (roughly 1" cubes), toss with minced garlic, onion, salt, pepper, parsley, olive oil, and a dash of paprika and Italian seasoning.
  3. Place on a sheet pan and cook for 30 minutes, stirring frequently, or until potatoes are tender.
Apple & Spinach Stuffed Pork Chop Recipe With Roasted Potatoes and Candied Carrots


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