We just got back from Port Austin, our cottage in the thumb of Michigan. The weather wasn’t supposed to be great but decided to go anyway because we hadn’t been to the Farmers Market in Port Austin yet this year and it’s my favorite farmers market. We drove up last night with our friend MaryBeth and had a great steak dinner when we got there; Craig was in charge of the grill and did an amazing job. We got up early this am when the smoke alarm alerted us that the battery was running low! In spite of a little bit of rain, we picked up everything we were hoping to get at the market and a few other things as well. Here’s what we purchased: fresh fish, asparagus, chicken, rhubarb and a few perennials. We also bought some little crocheted things for scrubbing your dishes at the Amish girls booth.
After we left the market, we wondered over the a little antique/ shabby chic shop in Port Austin called The Haven and took a look around, they have a nice collection of yard art and didn’t purchase anything today but I’m sure I’ll be back soon to but something for a friend or two. We spent the rest of the day taking a walk on the beach, relaxing in lounge chairs watching Craig pull weeds and when the weather started to really warm up and get nice, we headed home. The nice weather came as a surprise if we’d known it was going to be so nice, we might have made a plan to spend two nights, but we enjoyed the day. I’m making fresh perch for dinner tonight but it’s going to be pretty late before I get going on that so I’m posting a really yummy recipe for pork chops that I made last week.
I’m not usually a huge lover of pork chops but the butterflied pork chops look really nice at the meat counter the other day, so I thought I’d give them a try. I got home and realized my selection of fresh vegetables in the refrigerator was not as extensive as I hoped. I wanted to try stuffing the chops with veggies instead the more traditional bread stuffing. I made do with the veggies on hand but next time I’d like to give broccoli a try. I overfilled the chops with veggies and used the reusable silicon rubber bans to hold the chops together; kitchen string would have worked great too. I ended up standing the chops up when I cooked them so that more of the filling would stay in place; they ended up looking like tacos. They were really delicious; I’m definitely going to make these again.
4 boneless butterflied pork chops
2 cups chopped vegetables of choice, I used onion, red bell pepper, frozen spinach (didn’t have fresh) and asparagus
½ cup shredded mozzarella cheese
Preheat oven to 375 degrees. Fill each chop with one fourth of the veggies, top with shredded cheese and fold the chop shut and secure with kitchen string or silicone rubber bands. Roast in the oven for 40 minutes or until thickest part of chop registers 160 degrees and vegetables are softened.