Stuffed pork chop, bok choy, and sauteed vegetables

I love making stuffed pork chops and bok choy, and I had leftover carrots and a sweet potato so made a new sautee.

Pork chops
Stuffing (I use a turkey stuffing box)
Baby bok choy, roughly chopped
Carrots, diced
Sweet potato (half of one), peeled and diced
1 apple, any kind, peeled and sliced
Butter (3 tbsp)
Oil (1 tbsp)
Brown sugar (1/4 cup)

Boil the carrots until fork tender, then add the diced sweet potatoes. Turn heat off, put lid on, and let them sit until the sweet potatoes are soft. Drain and set aside.

Prepare stuffing, and set aside.

Preheat oven to 375. Cut a pocket into the side of the pork chop. Add one tablespoon of stuffing into one pork chop. In a hot skillet, add butter and oil, and sear each side of the pork chop and then place on baking dish and put in oven. Bake for 30 minutes. (less time if the pork chop is not that thick)

While pork chop is in the oven, in the pan with the oil and butter, add the carrots and sweet potatoes, and sliced apples. Sautee until apples begin to soften and add the remaining stuffing. Continue sauteeing until the stuffing becomes almost crunchy.

When the pork chops are almost done, steam the bok choy with a bit of water.

Serve and enjoy !

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