Vegetable Stuffed Pork Chops (Chicken Option)

Serves 4

Prep Time: 15 minutes

Cook Time: Roughly 6-7 hours

I love this recipe because it’s quick to prepare yet I feel like a professional chef by stuffing the meat with a delicious combo of veggies and seasonings!

Plus, the recipe is versatile. Not feeling like pork chops tonight? Substitute the pork chops for chicken breasts or turkey. If you don’t like asparagus or your body doesn’t want it in that moment, substitute with a different vegetable that your body enjoys. Maybe green beans, broccoli, cauliflower, or potatoes.

As always, choose organic when possible and ask your body if it wants each ingredient.

Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.

Feel free to venture outside of this recipe by asking your body if it wants to include other meats, vegetables, herbs, or spices that aren’t listed below.

Ingredients:

• 4 bone-in pork chops (or chicken breasts)

• 1/2 Cup yellow onion, finely diced

• 1/2 Cup red, yellow, and orange bell peppers, finely diced

• 4 Cups asparagus spears, cut into 1-inch pieces

• 1 Cup mushrooms, cut in half

• 1 Cup chicken or vegetable broth or stock

• 2 teaspoons cumin

• 2 teaspoons garlic powder

• 3 teaspoons Real Salt or Himalayan salt

• 1 teaspoon black pepper

Optional: Ask your body if it wants to include any other seasonings, such as garlic, oregano, or onion granules/powder.

Instructions:

1. In a small bowl, combine spices (cumin, garlic powder, salt, oregano and pepper).

2. Create a pocket in each pork chop by cutting along the side of the chop, toward the bone, until 3/4 of the way into the meat.

3. In another small bowl, combine onion and bell pepper. Sprinkle with the seasoning mixture then spoon the seasoned vegetables into the pork chop pockets.

4. Season the pork chops with the seasoning mixture and place in slow cooker.

5. Add broth/stock.

6. Cover and cook on low for 6-7 hours or until the pork chop reaches an internal temperature of 145 degrees Fahrenheit.

7. Roughly 30 minutes before it’s done cooking, open the lid and add the asparagus. Serve when the asparagus is tender.