8 thick, center cut pork chops
2 cups hash browns potatoes
2 eggs
1/2 cup finely shredded cheddar cheese
4 yellow squashes
4 zucchini squash
2 apples
1/2 cup parmesan cheese
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
dry ranch dressing powder
1 cup panko bread crumbs
butter
Preheat Oven to 350 degrees and line a roasting pan with tin foil and spray generously with Pam or other oil spray. Butterfly your thick pork chops. (this means to slice them open horizontally but do not slice completely through). Set aside.
In a large bowl, mix together your shredded hash brown potatoes, eggs, and cheddar cheese. Divide this mixture into 8 equal portions and place each portion on 1/2 side of the butterflied pork chop. (if they are smaller pork chops, you may need to use less) Fold the empty side over the top of mixture and if necessary, use a toothpick to secure the two sides together. They don't have to be sealed, just held together. In a small bowl, mix together ranch dressing (you choose how much--some people like it really strong) and your panko bread crumbs. Make sure that you have all the pork chops touching, and sprinkle over the whole grouping of chops your panko bread crumbs and ranch topping. Bake for 35-45 minutes (depends on thickness of pork chop) until your pork has reached a temperature of 145 to 150 degrees.
While this is baking, cube, skin on, your yellow squash, zucchini squash and your apples. Once cubed in a large skillet, using butter, saute your cubed mixture. They should remain crisp tender. Sprinkle over the whole mixture, the brown sugar, ground ginger, cayenne pepper. It should be all in one bite, tangy(ginger) sweet(brown sugar) and a little kick of heat(cayenne pepper).
As an additional side dish, I like to heat up sauerkraut and diced beets. This makes for a very colorful plate. Also, a basket of corn bread muffins is a great compliment to the meal.
ENJOY!
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