Bleu Cheese-Bacon-Chive Stuffed Pork Chops
Sauteed Turnips and Wilted Turnip Greens
Cheddar-Bacon Twice Baked Potato
First, you’ll need to fry a few slices of bacon and crumble them, then set them aside.
In a bowl, combine some crumbled bleu cheese with fresh chopped chives and some of the crumbled bacon. Using a filet knife, cut a pocket into the side of a boneless pork chop. Thick cuts, like what I used, are much easier to do. Spoon some bleu cheese mixture into the pocket. Be careful not to over-stuff. Bake at 350 degrees for 30-45 minutes, depending on the thickness of the chops. Garnish with fresh chopped chives.
Scrub the potato until it is clean. Stick a fork into it in a few places, then brush it lightly with oil. Bake at 350 degrees for about an hour, then let cool. Slice the top 1/3 off the potato and then spoon out the insides, leaving about 1/4 inch on the skin. Mash the insides in a bowl and add chopped green onions. Also, add a little milk or sour cream to give it moisture. Mix in some of the crumbled bacon and a little bit of shredded cheddar cheese.
Fill the potatoes with the mixture and top with shredded cheddar cheese and crumbled bacon. Add them to the oven about 15 minutes before the pork chops are finished.
Dice some turnips and heat a large pan on medium-high heat with olive oil. Add the turnips and cook, stirring occasionally until they have become tender and slightly browned. Lower the heat to medium and add some turnip greens that have been roughly chopped. Add salt and pepper to taste and cover. Simmer until the leaves have wilted, stirring occasionally. Squeeze some fresh lemon juice and mix, then serve.