A Little Something Different

Every once in awhile I like to challenge myself to come up with a different way to serve a dinner.
Last night porkchops and sweet potatoes were on the menu. Usually I just fry up the porkchops with a little salt and pepper, and mash up the sweet potatoes and everyone is happy. Last night I decided to do a little something different. I used two recipes for inspiration, from both Jacques Pepin and Tyler Florence, here is what I came up with.

Stuffed Porkchops

2 TBSP Butter
1 onion, diced
1/4 cup sliced mushrooms
1 pkg chopped frozen spinach, thawed
1/4 cup breadcrumbs
salt
pepper
2 tsp lemon juice
4 pork chops, no bone

Saute onion and mushrooms in 1 TBSP butter until soft, add spinach and saute for about 5 more minutes. Take off heat and cool until room temperature. (I make this around lunchtime so it has time to cool)
Add breadcrumbs, salt, pepper, lemon juice and mix together. Set aside.
Cut pockets in each porkchop. Stuff the stuffing into the pockets.
Melt remaining butter in a saucepan and sear each side of the porkchops.
After searing bake in a 400 degree oven for about 25 minutes, or until cooked thru, temp. 160.

Sweet potatoes are another favorite in our house. This is a simple recipe that includes another one of my favorite, balsamic vinegar!

Balsamic Sweet Potatoes

2 large sweet potatoes
1 cup balsamic vinegar
1/4 cup craisins
2 TBSP brown sugar

Peel and very thinly slice the sweet potatoes. Lay in a shallow baking pan, or even a cookie sheet would work well. Bake in a 400 degree oven for about 30 minutes.
While the potatoes are baking, put vinegar and brown sugar in a saucepan on the stove. Bring to a boil and then add the craisins. Turn down to low heat and let it reduce to about half.
Bring the potatoes out of the oven and drizzle with vinegar reduction.