Craving A Stuffed Pork Chop & Squash - by Sunscape

Well, I couldn't stand it any longer, I had to have some carbs! So, I pulled out two large pork chops from the freezer and made some herb stuffing to stuff them with. I put up a lot of winter squash from the garden, of course, that had to accompany the meal.

With following a Keto-style diet, I eat a lot of salad. I had made one to have for lunch a few days in a row, so I was certainly ready for a good meal.

I purchased a cabbage last week and decided to make Grandma's Cole Slaw for a side too.

Grandma's Cole Slaw

1/2 head of shredded cabbage
1 medium onion slivered or diced
3 - 4 shredded carrots
1 T. celery seed
1 cup white vinegar
1/4 cup sugar

• Bring the vinegar and sugar to a simmer in a large pot. Add the onions and carrots, continue simmering while shredding the cabbage.
• Add the cabbage and celery seed to the pot, stir well to mix then cover with a lid and simmer for 15 minutes.
• Much of the vinegar will be absorbed into the mix, you can drain any excess before storing in the refrigerator.

I love this version of Cole Slaw because it doesn't have any mayonnaise which makes it perfect for a summer barbecue, and it was a nice addition to the pork chop dinner.

What do you think, was I naughty having so much stuffing? I don't mind saying, it sure hit the spot.

Back to eating salad and sardines for a few days.