Side Dish For Stuffed Porkchops?

Question

I am making pork chops stuffed with gouda and bacon. Can anyone recommend a good side dish to go with it? My husband doesn't like applesauce so I can't use that. Maybe a vegetable of some sort? And how to make it would be appreciated. Thanks!

Answer 1

Fruit salad! Fruit salads go well with ALMOST anything. They taste better than vegetables too.

Or if vegetables are a "must," then coleslaw is good. They're healthy choices!

Answer 2

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Answer 3

Steamed broccoli with butter and slivered almonds, or peas and pearl onions with lemon and parsley would be nice. Steam veggies from fresh or frozen in the microwave and season to taste. Cornbread stuffing would compliment the pork, cheese and bacon flavors well too. Hope it helps!

Answer 4

I would go with a mashed potato dish.....

I'm not a big garlic fan, so I'd add a little bacon and cheese to the potatos. ... here I found one:

When your potatoes are boiling, add a cut up onion to the water (it really flavors the potatoes). When mashing the potatoes, add sour cream, bacon bits, and shredded cheddar cheese. It is VERY GOOD, and VERY FILLING.

Answer 5

That sounds so good. However, the dish is very dense and rich, so I would stay with something light. Maybe asparagas, sauteed in olive oil and garlic with salt and pepper. You also need a starch with that dish, a rice pilaf maybe, or some basmati rice.

Answer 6

I'll make it easier on you: Stuffed Pork Chops Ingredients: 4 pork chops (for stuffing, 1 to 2 inches thick) Sauce 4 tablespoons butter 3/4 cup coarsely chopped mushrooms 1/4 cup diced green bell peppers or red bell peppers 1/4 cup finely chopped onions 1/4 cup flour 2 1/2 cups milk 1/4-1/2 cup shredded cheddar cheese Stuffing 4 cups toasted bread, cut into cubes 1/4 cup finely chopped onions 1/4 cup finely chopped celery 1/4 cup diced mushrooms (optional) 1/4 cup finely diced green bell peppers or red bell peppers 3 cloves garlic 1/4 cup chopped fresh parsley 1 teaspoon ground thyme 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 cup beef stock or red wine (or a combination) Topping (optional) 1/2 cup plain breadcrumbs (optional) 2 tablespoons melted butter (optional) Prepare the stuffing: In a medium saucepan, melt the butter and sautee the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes). Stir in parsley, thyme, salt, and pepper, mixing until well combined. Toss with bread cubes gently. Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more). Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone. Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same). Sautee the porkchops in 2 tbsp butter for about 5 minutes per side, until browned. Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them. If there is any stuffing left over, you may mound it on top of the pork chops. Preheat oven to 350 degrees F. Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables. Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent. Lower heat to medium and sprinkle with flour. Cook, stirring constantly, for about a minute. Whisk in the milk, scraping the pan as you go to get up all the flour. Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream. Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour sauce over the pork chops. Prepare the topping: Stir the breadcrumbs into the butter until well combined. Sprinkle topping over the pork chops. If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese. Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly. Let stand for about 10 minutes unless you like third degree burns in your mouth.

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Answer 7

yum. sounds delicious how about some mashed potatoes? they always come in handy.
or some asparagus
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper

Answer 8

Green Beans are good but don't do green beans if your doing green bean casserole at thanksgiving.

otherwise a buttered corn would be good.
Have you tried the chunky warmed up applesauce is more "manly" than the purreed stuff.

Answer 9

Baked potatoes topped with butter, cheese and bacon

Answer 10

If not applesauce what about grilled apples? We take them and slice, marinate in butter and brown sugar then grill to golden brown. This works with pineapple and pear too.