How to make Crab Stuffed Pork Chops & Roasted Brussel Sprouts With Okra

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while melting well

Welcome to the cooking segment, introducing the dish: crab stuffed pork chops and roasted brussels sprouts with vegetables and bacon.

Start by mixing the crab meat for the stuffing, fluffing and shredding it while removing from the can.

Add pre-cut bell peppers (yellow and red) and onions to the crab meat mixture.

Season the mixture with 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder.

Add 1/4 tablespoon parsley and 1/2 cup panko breadcrumbs to the mixture, followed by 2 eggs, and mix well.

Prepare the pork chops by cutting a pocket into each, ensuring not to cut all the way through.

Stuff each pork chop with the crab mixture, pressing gently to secure the filling, and seal with toothpicks soaked in water.

Set up the grill for cooking the pork chops, ensuring the thermometer is ready to check the internal temperature.

Prepare the brussels sprouts by cutting them in half and mixing with okra, red and yellow peppers, and onions.

Season the brussels sprouts mixture with onion powder, black pepper, and salt, and add bacon bits after baking.

Bake the bacon in the oven until crispy for the brussels sprouts dish.

Spread the brussels sprouts mixture in a single layer on a baking sheet and place in the oven at 300°F for 30-45 minutes.

Prepare the grill for the pork chops and get ready to cook them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens