Left over crock pot Mac, with stuffed pork chops just hit the grill!
Using my k24 pitboss, put my left over Mac in a cast iron and topped it with cheese, then added my stuffed pork chops recipe for both down below:
Grilled Mozzarella & Spinach Stuffed Pork Chops
Yields: 4 servings | Grill Temp: 350°F–375°F
The Ingredients
• 4 Thick-cut Pork Chops (1.5 to 2 inches thick is ideal for stuffing)
• 2 cups Fresh Spinach, roughly chopped
• 1 cup Shredded Mozzarella
• 2 tbsp Cream Cheese (softened)
• 2 cloves Garlic, minced
• 1 tsp Smoked Paprika
• Salt & Black Pepper
• Oil (High-heat stable, like Avocado or Grapeseed oil)
Crock Pot Smoked Gouda & Mac
• Prep time: 15 minutes
• Cook time: 3 hours on LOW
• Total Liquid: Approx. 5 cups (Sauce + Milk)
Ingredients
• Pasta: 1 box (14.5 oz) Barilla Protein+ Cellentani (Dry/Uncooked)
• Sauce Base: 1 jar (15 oz) Ragu Roasted Garlic Parmesan Sauce
• Dairy Liquid: 3 ½ cups Whole Milk
• Creamy Component: 1 cup Sour Cream
• The "Melter": 5 Velveeta Fresh Packs (squeeze them all in)
• The Flavor: 6 oz Smoked Gouda (Wax removed, cubed or shredded)
• The Classic: 1 lb WinCo Colby Jack (Shredded or cubed)
• Fat: 4 tbsp Butter (cut into small pats)
• Optional Seasoning: ½ tsp Black Pepper (The Ragu and cheeses provide plenty of salt).
(Add a can of chipotle with adobo as optional!)