Grilled Pork Chop Farci with Herbed Creole Cream Cheese, Sautéed Tuscan Kale, and Grilled Local Pumpkin
- 1/2 tsp. fresh chopped mint
- 1/2 tsp. fresh chopped basil (We like to use orange basil.)
- 1/2 tsp. fresh chopped thyme
- 1/2 tsp. crushed red pepper
- 1/4 cup olive oil
- salt & freshly ground pepper
- 8 thick-cut pork chops
- 1 small pumpkin, cleaned, cut into large pieces, and steamed for 30 minutes
- 1 lb. Tuscan kale, middle stems removed, leaves cut into smaller uniform pieces
- 1/4 cup olive oil
- 1/2 tsp. chopped garlic
Mix Creole cream cheese, chopped fresh herbs, crushed red pepper, and olive oil. Place a slit along the long side of the pork chop. Insert a generous spoonful of mixture into each pork chop. Rub each chop with salt and pepper and grill for 8 minutes on each side. Let rest. Cut the steamed pumpkin into strips. Brush with olive oil, salt, and pepper. Grill for a few minutes on each side, and brush cane syrup on pumpkin until it caramelizes. Watch closely to avoid charring. Add olive oil to a warm skillet. Toast garlic and then add the Tuscan kale. Add salt and pepper and cook until tender. Serve pork chop on kale with a couple slices of grilled pumpkin. Savor the flavors of the holidays.
