With a little help from eMeals, I ended up creating this delicious little concoction. I modified the eMeals recipe…which by the way, eMeals is an amazing program that sends you a week of recipes along with a shopping list. They have lots of options for meals, including paleo and clean eating, and my most favorite…clean eating crockpot! Not every recipe is Whole30 compliant, but it’s pretty easy to modify the recipe. Anyways, eMeals inspired this recipe, but I made it my own by adding olives and some other herbs/seasoning.
§ 4 pork chops (I only had boneless on hand, but you could use bone-in, chicken breasts, etc)
§ 1 can artichoke hearts, diced
§ 1/2 jar kalamata olives, chopped
§ 2 cloves garlic, minced
§ 2-3 leaves basil, chopped
§ olive oil
§ salt and pepper
Preheat oven to 325 deg. Slice pork chops to create a pocket, but don’t cut through the whole chop. In a small bowl, combine chopped artichoke hearts, chopped olives, minced garlic, chopped basil, and a drizzle of olive oil and mix well. Place chop on it’s side, open side up and stuff with filling and seal with a few toothpicks. Place on baking sheet and sprinkle chops with salt and pepper to your taste. You can also use other seasoning if you wish. Cook low and slow for approx 45 minutes. I broiled at the end for a few minutes to brown and crisp the fat on the outside of the chops (my favorite part – as long as it is coming from a good sourced farm!)
I served with brussels sprouts and a spinach salad to make a wonderful little dinner! Enjoy!