Stuffed Pork Chops

At the end of January my husband and I were in charge of a dinner for some prominent people in our area.  It was a formal dinner for 30 guests.  While it is stressful, I love cooking for people and really wowing them with good food.  These pork chops were a-maz-ing.  I am not kidding...incredible, people!  The smoky flavor of the gouda combined with the bacon was divine and the pork chops were tender and delicious.  If you are staying in for Valentine's Day and don't already have a menu planned this recipe is calling your name.  Can you hear it?  ("pick me, pick me!")

*You can find gouda cheese in the specialty cheese area of your grocery store and it is not very expensive. 

4 Boneless Center-cut Loin Chops, at least 1" thick
4 oz. Smoked Gouda Cheese
4 Strips of Bacon, cooked and crumbled
2 T. Chopped Fresh Parsley
2 T. Olive Oil
Salt and Pepper

Preheat oven to 350 degrees. Grate the cheese and mix with the bacon and parsley.  Cut pork chops horizontally most of the way through (but not all the way) to create a pocket for the filling.  Divide the cheese mixture among the pork chops filling them by hand.  Heat oil in a frying pan or grill pan if you have one.  A panini maker or george foreman grill would probably work too.  Sear each side of the pork chops for about 2 minutes per side.  Transfer pork chops to a cookie sheet.  Cover with tin foil and bake for 20 minutes or until juices run clear when pork chops are pierced with a knife.  Serve right away with preferred side dishes. 

Brunch Squares

Last week I made brunch for about 25 women in my church.  I served these brunch squares with mini muffins and fruit.  The presentation was beautiful and the food was delicious.  The next time you want to impress someone special with breakfast this would be an excellent choice!  And for the convenience of those who attended the brunch last week, the two muffin recipes are here and here.

12 Frozen Hash Brown Patties, thawed completely
2 C. Colby and Monterey Jack cheese blend
15 Eggs

1 8oz. pkg. Low Fat Cream Cheese
1/2 tsp. Pepper
1 tsp Salt
1/2 lb. bacon
2 tomatoes, seeded and chopped small
4 green onions

Preheat oven to 450 degrees.  Cut up bacon into small pieces and saute in a small frying pan until crispy.  When bacon is done, drain off grease and transfer to a plate lined with paper towels.  Wipe out pan.  Slice the white parts of the green onions and add them to the frying pan.  Set aside the tops of the green onions for use later in the recipe.  Saute the onions for about 3-4 minutes.  Set aside. Spray a large cookie sheet with cooking spray.  Crumble the hash brown patties and press firmly onto cookie sheet.  Sprinkle cheese over top of hash browns and bake 13 minutes.  While hash browns are baking, whip cream cheese to soften. Add eggs, salt, pepper and sauteed green onions to cream cheese and whip with an electric mixer.  When hash browns come out of the oven, pour egg mixture over top, then sprinkle bacon over top of egg mixture.  Bake for an additional 8 minutes.  During baking time seed and chop the tomatoes small and slice the tops of the green onions.  After the brunch squares finish baking sprinkle with the tomatoes and green onions and serve immediately.