Recipe: Pork Chop Steaks & Cream cheese with Green Bell Peppers
I'm pretty well known with my friends to come up with some crazy ideas for cooking. Being drugged up on vicodin has made me extremely hungry, pretty much all the time. Plus with my test results back from the doctor for high cholesterol, I've been cooking at home a lot more rather than eating out or eating easy made things. Granted this recipe is probably not the best for my cholesterol, but it was still delicious!
Ingredients:
-Pork Chop Steaks (preferably long ones)
-Ground white pepper
-Ground Oregano
-Garlic Powder
-Cream Cheese
-Green Bell Pepper
-1 cap of lemon juice
-1 teaspoon of EVOO
Prep:
Pork chop steaks: Sprinkle ground white pepper, ground oregano and garlic powder on top of uncooked pork chop steaks to taste. Cook until completely done. I used a large George Foreman grill to cook mine for about 10-15 minutes, depending on how many of the steaks I put on at once.
Cream cheese and green bell pepper mixture: Put desired amount of cream cheese into small bowl and warm to semi-room temperature. (I used about a half a cup of cream cheese or maybe a little more). Dice green bell pepper into small pieces (I only used one whole green bell pepper for the amount of pork chops I had) and place into small pan or pot. Add 1 teaspoon of EVOO or whatever your prefer cooking oil is and 1 cap of lemon juice. Cook until just a bit soft. Mix bell peppers and cream cheese together.
Together: I used a small spatula to spread the cream cheese and bell pepper mixture onto one side of the pork chop steaks and rolled them up and kept them together with a tooth pick.
This is good both hot and cold. :)
Pictures:
Ingredients:
-Pork Chop Steaks (preferably long ones)
-Ground white pepper
-Ground Oregano
-Garlic Powder
-Cream Cheese
-Green Bell Pepper
-1 cap of lemon juice
-1 teaspoon of EVOO
Prep:
Pork chop steaks: Sprinkle ground white pepper, ground oregano and garlic powder on top of uncooked pork chop steaks to taste. Cook until completely done. I used a large George Foreman grill to cook mine for about 10-15 minutes, depending on how many of the steaks I put on at once.
Cream cheese and green bell pepper mixture: Put desired amount of cream cheese into small bowl and warm to semi-room temperature. (I used about a half a cup of cream cheese or maybe a little more). Dice green bell pepper into small pieces (I only used one whole green bell pepper for the amount of pork chops I had) and place into small pan or pot. Add 1 teaspoon of EVOO or whatever your prefer cooking oil is and 1 cap of lemon juice. Cook until just a bit soft. Mix bell peppers and cream cheese together.
Together: I used a small spatula to spread the cream cheese and bell pepper mixture onto one side of the pork chop steaks and rolled them up and kept them together with a tooth pick.
This is good both hot and cold. :)
Pictures:
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