wanting something more substantial the other night i made a couple of these
1 green apple
1 yukon gold potato
bit of brandy
i left the potato and green apple unpeeled. dice all 3 same size and brown in olive oil and butter and brandy until yielding to touch. remove from heat and let cool for a minute or so while you prepare the pork chops. keep saute pan on stove for pork chops
i had let the 2 double thick pork chops sit for an hour or so in a brining solution. they were then removed, patted dry and a slit was cut in each in order to shove the cooled stuffing in (overstuffing these is best in my opinion). cook 3-4 minutes a side in the saute pan. let pork chops rest for 5 minutes before eating.
a balsamic vinegar reduction was poured over everything once plated
side dish of mushrooms sauted in butter, olive oil, and rosemary.