I have always liked stuffed pork chops -- an easy way to make an ordinary dish pretty special. Problem with a low-carb way of eating is just what do you stuff them with? I've been thinking about that for a while.
Actually early on I had in my mind what the stuffing was going to be, it just took me a while to formulate a plan and give it a try.
Brussels Sprouts are high on the *like* list at my house. My kids have always loved them and not only are they low-carb, they are also classified as a SUPERFOOD!
The stuffing is a simple saute of browned bacon (a must with Brussels Sprouts), shallot and shredded Brussels Sprouts.
Using thick-cut pork loin chops (these are ones I cut from a discounted roast). With a sharp knife, slit a opening in the side and using your fingers, open it up to make a good sized pocket in each chop.
Divide the stuffing mixture evenly between the chops. Stuff.
Prepare the rest of your sprouts by dividing in half.
Season with olive oil, salt, pepper and red pepper flakes to taste.
Roast in a 375°F oven for 40-50 minutes, stirring the sprouts occasionally.