Cheesy Klondike Mashed Potato Stuffed Pork Chops with a Grilled Coleslaw Salad
Stuffed pork chops are a favorite of mine! However, a cheesy mashed potato stuff pork chop is the best finished with a grilled coleslaw salad.
Ingredients
4 pork chops, thicker sliced, de-boned
1/4 cup chipotle peppers, pureed in adobo sauce
1/4 cup yellow mustard
2 tbsp apricot jam
juice of one lime
4 medium Klondike Goldust Potatoes, cut into pieces
1 cup shredded cheddar cheese
4 tbsp butter
1 quarter cabbage, purple variety
1 baby bok choy, cut in half
1/4 cup dill pickle juice
1/3 cup extra virgin olive oil
salt and pepper to taste
extra virgin olive oil
Instructions
1
Lay the pork chops on a cutting board and make a cut into the large side of the pork chop creating a pocket for the cheesy mashed potatoes later.
2
In a large resealable plastic bag, add the pork chops, chipotle pepper puree, yellow mustard, apricot jam and juice of one lime. Seal the bag and mix the marinade making sure it even coats the pork chops.
3
Place the pork chops in the refrigerator overnight before grilling.
4
When ready to grill, preheat the grill and your oven to 400 degree’s.
5
While the grill is preheating, add the Klondike Goldust potato pieces to a pan and cover with cold water. Loosely cover the pan and bring to a boil. Reduce the heat to a simmer and continue cooking until the potato pieces are fork tender.
6
When the potatoes are cookies, drain and return them to the pan. Mash the potatoes with the shredded cheese and butter. Salt and pepper to taste and set aside.
7
Before grilling, lightly drizzle the coleslaw quarters and the bok choy with olive oil and make sure they are coated. Sprinkle with salt and pepper and place them on a preheated grill until a nice grill mark is produced. Remove them from the grill and set them aside to cool before making the coleslaw.
8
Place the marinaded pork chops on the grill for about 2-3 minutes on each side or until a beautiful grill mark is produced on the pork chop. Remove them from the grill and and place them on a baking sheet and finish roasting the pork chops in the oven.
9
While the pork chops are finishing in the oven, slice up the grilled cabbage for the slaw. Chop the grilled bok choy and add it to the sliced cabbage.
10
Pour the dill pickle juice and the extra virgin olive oil over the coleslaw. Salt and pepper to taste and toss the coleslaw together to coat with the vinaigrette.
11
When the pork chops are fully cooked, remove them from the oven, carefully spoon the cheesy mashed potatoes into prepared pocket in the pork chop.
12
Serve the cheesy stuffed pork chops with the grilled coleslaw salad and enjoy!
