Sometimes I just love a stuffed pork chop. I had bought a couple last spring at the Amish Market (check for coupons!) in Kingston), and one was still in my freezer, waiting to be cooked. I know their meat makes no claims about how it’s raised; what can I say, a weak moment when I was there primarily to pick up a couple bockwurst.
So, during a spell when it wasn’t too hot, I thawed it, and popped it in the oven with a gloss of oil and salt and pepper on top. (It was so large, I even had some for lunch the next day.)
Also languishing in my freezer was a bag of Alexia Sauté Sweets, a blend of sweet potatoes, corn, black beans, red bell pepper, and onions, with chipotle infused olive oil. You fry it up (the oil and seasonings are in a separate little packet), and it is surprisingly good for a frozen convenience food. It is not too high in salt, and has 7 grams of fiber per serving, too. Alltogether a delicous dinner, easy to put together, even on a work night.
NJ SPICE 