Oh my, I’ve not used my Jicama-Eggplant Stuffing any way but as a side dish with a holiday turkey before. But it makes a WONDERFUL stuffing for such things as pork chops and probably stuffed shrimp and crab, too! Whipping this stuffing together is fast…..you just have to wait for the final stuffed chops to bake. But you can sit down and put your feet up after a long day at work and let them cook themselves. That’s my kind of meal! Of course, any phase-suitable, plan suitable bread can be used for your ½ slice low carb bread called for in this recipe. I used what I had on-hand cooked, a slice of my gluten-free Individual White Bread.
This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo programs if you use a plan-suitable bread. It will also freeze beautifully for you.
You’ll find many more delicious low-carb recipes in the latest cookbook series by Jennifer Eloff and friends. Visit their Facebook page to see a sampling of the recipes this group of very talented cooks have collaborated to bring to you: Low Carbing Among Friends. Like their page if you like what you see and get your very own copies of this 5-volume set at Amazon or here: http://amongfriends.us/order.php. It will be ever so nice to have such an array of easy recipes right at your fingertips!
DISCLAIMER: I do not receive any remuneration for this promotion nor for the inclusion of a few of my recipes therein. I simply support the effort this team has put forth to bring you the “tasty fruits” of their kitchen labors!
1 lb. boneless pork loin, sliced into four equal 4-oz. “chops”
1 oz. raw bacon, chopped (about 2 thin slices)
2 oz. onion, chopped fine
2 oz. celery, chopped fine
3 oz. jicama, peeled and grated (about 3/4 cup)
1 c. eggplant, cubed small
3 sprigs parsley (2 T.), chopped
Dash each salt, black pepper and poultry seasoning or thyme
1 egg, beaten
1 T. water
1 slice low carb or plan suitable bread or roll
DIRECTIONS: Cook the chopped bacon until half done in a skillet over high heat. Add onion, celery, jicama and saute until vegetables are half tender. Add the eggplant and continue to saute until the eggplant is tender but not mushy. Add parsley, salt, pepper and poultry seasoning. Remove from heat. Crumble in the slice of bread. Beat the egg with the water in a dish and add it to the mixture and stir to moisten the entire mixture well. It should hold together nicely, but if not, add 1-2 tsp. more water slowly as needed. Divide it off int he skillet into 4 equal portions and set aside for now.
Preheat the oven to 350º. Cutting on the fat edge (if there is a fat edge), slice the pork chops laterally in half being careful not to quite cut them all the way through at the back edge where you will “hinge” them open to stuff. Open each chop in one palm and with a spoon, pack 1/4 of the stuffing into it firmly. Set it onto a greased ceramic or metal baking pan and press the top half of the meat down onto the stuffing slightly. With a brush, baste the top layer of meat with a film of bacon grease or olive oil to keep it from drying out during baking. Place the pan into preheated 350º oven and bake for about 1 hour. Serve with your favorite green vegetable or salad.
NUTRITIONAL INFO: Makes 4 large servings, each contains:
14 g fat
5.72 g carbs, 2.52 g fiber, 3.20 g NET CARBS
32 g protein
271 mg sodium
650 mg potassium
41% RDA Vitamin B6, 42% B12, 8% C, 7% calcium, 17% copper, 25% iron, 11% magnesium, 44% niacin, 52% phosphorous, 40% riboflavin, 82% selenium, 93% thiamin, 29% zinc