Goat cheese "risotto"

• 6 cups of cauliflower, riced
• 1/2 red onion, sliced thin
• 2 garlic cloves, minced
• 2 tablespoons olive oil or coconut oil
• 1-2 cups of chicken stock
• 4 ounces goat cheese 

In a large saute pan, add the oil, garlic and onions and saute over medium heat until tender (about 5 minutes).  Add the cauliflower rice and let get a little brown (about 2-3 minutes).  Add the chicken stock (I used 1.5 cups, so start with 1 cup and add as needed) and increase the heat a bit until you get a low boil, then bring down to low.  Cover and simmer for about 10 minutes, stirring occasionally, and add the goat cheese in and stir.  Resume cooking another 10-20 minutes or until most of the liquid is absorbed.  Salt and pepper to taste.

*Note-the goat cheese is a subtle flavor here, but it was perfect for me.  If you want more of the tangy flavor, add another ounce or two!

Mushrooms

Good thing people are coming over tonight for book club, otherwise, I'd be eating all 12 of these myself.

• 12 white button mushrooms (you'll want to get larger ones, as they do shrink down a bit when you bake them)
• 4 ounces goat cheese, softened (I left mine out at room temperature for about an hour)
• 1/4 cup shredded white cheddar (or mozzarella, whatever you have on hand)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Parmesan cheese (optional)

Clean and remove stems from mushrooms and brush the tops with olive oil.  Place in a rimmed baking dish, top side up, and bake for about 10 minutes at 400 degrees (or until the mushrooms start to soften).  Remove from oven and flip over to let the steam out.  Let cool for a few minutes.

In a mixing bowl, stir the goat and cheddar cheeses and spices until combined.  Now you can either just roll out little balls and pop them in the mushrooms, or you can use a ziploc/pastry bag, or do what I did when your ziploc bag fell apart on you and just scoop some onto a knife and wipe it onto the mushrooms :)

Now, if you want, you can just pop these into the fridge if you aren't ready to bake them, for up to a day, or if you're ready, sprinkle the mushrooms with a little parmesan cheese and pop back into the 400 degree oven for about 10 minutes, finishing up the last couple of minutes in the broiler if you want.

Breadless bruschetta

I was browsing around on Pinterest this morning and saw a great idea for a recipe, tomatoes topped with spinach and cheese.  Yum!  Kind of like a bruschetta, but no bread, so it's paleo approved!  I made a couple of modifications, measured some things out, so here's the final product.

• 6 medium tomatoes (or you could use 2-3 large beefsteak tomatoes)
• 1 bag of spinach
• Shredded cheese (I used organic white cheddar)
• 2 ounces olive oil
• 2 ounces balsamic vinegar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• Sea salt
• 1-2 teaspoons minced garlic
• 1 tablespoon lemon juice
• Olive oil

Slice the tomatoes (you don't want them too thin, or too thick, I got about 4 slices from each tomato) and lay flat in a rectangular baking dish.  Sprinkle with sea salt.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder and onion powder until you've got a thicker consistency.  Pour over the tomatoes and put the lid on the dish.  Feel free to shake it around a little at this point to make sure everything is coated.  Let sit for 2-3 hours and marinate.  

While you're waiting, you can go ahead and toss the spinach into a skillet with some olive oil, minced garlic and lemon juice.  Saute until wilted and set aside.

....2-3 hours later....

Set broiler to high and line a baking sheet with foil and place the tomatoes and place some spinach on each one, and sprinkle with cheese.  Pop under the broiler for 5-7 minutes, or until the tops start to brown.

Lamb Meatballs, part 2

So a while back I made some lamb meatballs that came out pretty tasty.  Well, we have another winner!  I'd like to thank my local grocery store for having a sale on ground lamb for $2.99/lb that allows me to experiment.

• 1 1/3 pound ground lamb
• 1 egg
• 1/3 cup almond meal
• 1.5 tablespoons Penzy's Greek Seasoning
• Handful of parmesan cheese

In a bowl combine all ingredients and with your hands, mix everything together.  Roll out equal size meatballs (I used a cookie scoop) and place on a baking sheet and bake in a preheated 350 degree oven for 20 minutes.

Super yum, and these are a great emergency protein snack!  (I ate 4 right after I took them out of the oven...)

Makes 20-22 meatballs, depending on size

Ch-ch-ch-Pudding!

Remember Chia Pets?

So do I.

But did you know that Chia seeds are actually the newest superfood?  (Well, newest in the sense that I just heard about it the other day from my CrossFit coach, Hillary).  High in Omega 3's, ALA, a shit ton of fiber (that might make you shit a ton if you aren't careful), naturally hydrating, and useful in just about anything.

So I went to Costco the other day and picked myself up a bag (got a big bag that will no doubt last me until the end of time for under $7).  I sprinkled some in my stir fry the other day for a little crunch, and I just made some chia pudding.  My apologies, I can't find the link that I found the original recipe that gave me the idea, but here is mine:

• 3/4 cup coconut milk
• 4 tablespoons chia seeds
• 1/2 to 1 tablespoon honey (I used about 1.5 tablespoons and it was too sweet for me)
• 1 teaspoon dark chocolate cocoa powder
• 1/2 teaspoon cinnamon

In a bowl, combine all ingredients and whisk until blended.  Put in the fridge for 20-30 minutes or until it is set.

**Makes 2 small servings, or 1 slightly-more-then-you-should-eat serving

The texture is similar to a tapioca or rice pudding, and the seeds will get tender while they soak so it doesn't have more crunch, but it's pudding, you don't want crunch!

Just be careful with your consumption though, I have it on good authority that too much chia will make you have poop monsters (and who knows, you might grow a chia pet in your belly!)

Sausage hash

I love when something like 2 ingredients turns into deliciousness.

My apologies for not having proper measurements for spices, but play around with what you have, what you like!  That's part of the fun in cooking!

Ingredients:

• 1 pound bulk breakfast sausage
• 3-4 turnips, shredded and excess moisture removed (I grated mine in the food processor last night, then wrapped them in a couple of paper towels and threw in a bowl in the fridge overnight)
• Your choice of seasoning (I used a few grinds of the sea salt shaker, a few shakes of pepper, a couple shakes of onion powder and a little sprinkle of cayenne pepper)

In a large skillet, crumble and cook the sausage until done.  Remove and set aside, reserving some of the fat (or if you were like me and made the sausage last night, melt a tablespoon or two of butter).

Add the grated turnips and sprinkle with seasonings.  Spread out an even layer and let cook for 5 minutes until they are slightly brown on the bottom, flip and cook for another 5 minutes or so, until the turnips have shrunk down and are tender.  (The difference between using turnips for hash browns over potatoes is that turnips won't get super brown and crispy like potatoes will).

Add the sausage back in and mix until everything is combined.

This came out great!  Will be a perfect breakfast on the go, or post workout snack, or really anytime meal.  Not sure about turnips?  Ignore the name, this is a great root vegetable, only has about 1/3 of the calories of potatoes, are an excellent source of Vitamin C, fiber, folic acid, B6 and a slew of other good stuff.  If you're curious about the taste, the first time I had them they tasted kind of like radishes, slightly spicy, but when you've cooked them down they are great.

Lamb Meatballs

First, I have to give credit where credit is due.  Primal Blueprint Quick & Easy Meals is probably my go-to cookbook when I'm feeling uninspired or am lacking on ideas for food prep.  It truly is quick and easy, and every single recipe I've made has been a winner.

When I was at the store last week I picked up some ground lamb on sale (yes, cheap meat!) and set out to make the lamb meatballs that can be found on page 179 of the cookbook.  I was lacking an item or two (pine nuts and something else) so I decided to improvise a bit and make a few additions/substitutions.  My recipe is below.

• 1 1/4 pound ground lam
• 1 egg
• 1 tablespoon dried parsley
• 1 teaspoon minced garlic
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 2 tablespoons grated romano cheese (parmesan would work fine if you have that)

Combine all of the ingredients in a bowl and mix until combined.  Using a cookie dough scoop, or whatever you have (my scoop is a little over a tablespoon, I think), form meatballs.

In a large skillet over medium heat, melt1 tablespoon of your choice of fat/oil (I used some bacon grease, man that is one of my favorite smells ;)  Add the meatballs and cook for 2 minutes, then flip and cook for another 2 minutes.  Cover and turn heat to medium low for 10-12 minutes or until the meat is no longer pink in the middle.

The result?  Tasty!  They were a little heavy on the cumin, even with the extra meat (the original recipe calls for 1 pound of ground lamb, but my package was a little over so I used it all), and I got 18 meatballs instead of the dozen that the original recipe called for.  These will make a great emergency protein snack.

Roasted acorn squash

 Last week I bought an acorn squash without really knowing what I'd do with it....today, I did something.

•  1 acorn squash, peeled, seeded and cubed (this was definitely a pain to peel, I tried the veggie peeler but that didn't work so well, but I did the best I could)

• 1TB coconut oil
• 1TB honey (or more, depending on how sweet you want it)
• 2t cinnamon (I just sprinkled a bunch of cinnamon on, again, use as much or as little as you want)
• A few dashes of sea salt

Preheat oven to 400 degrees.

In an 8x8 baking dish, toss the acorn squash with the coconut oil, honey, cinnamon and salt.  Bake for 35-40 minutes, stirring occasionally, until squash is tender.

Primal Pumpkin Pie

So.  When I was like 8 I had a slice of pumpkin pie, and ended up throwing up later that night, which led me to an aversion of pumpkin pie for about 20 years.

A few years back, it was Thanksgiving at Nana's house and my Aunt Karen made a pumpkin pie from scratch (meaning with pumpkins she grew in her garden, yeah, she's hardcore like that).  OMG.  AMAZING.  Sadly, because there were more people there, I couldn't eat the whole pie.  But I was introduced to what I had been missing out on for the past 20 years.

Earlier this year I got a case of canned pumpkin on Amazon and I've only used 3 cans and I've been wondering what to do with them.  Pair that with the book club I have to go to tonight and I set out to the internet to find an answer to my dilemma.

Enter my take on pumpkin pie, at least the filling.  Or you could easily call it pudding, or maybe even a custard.  Whatever you want to call it is up to you.

• 1 15 ounce can of pumpkin puree (use the pumpkin, not the pumpkin pie filling, it's loaded with sugar!)
• 3/4 cup unsweetened coconut milk (I used the Trader Joes brand-did you know they are carrying quarts of coconut milk alongside the almond, rice and soy milk?!  Well they are, and I had about a cup left to use, but I'm sure you could use canned coconut milk all the same)
• 2 eggs
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice

In a large mixing bowl combine all ingredients and beat with a mixer on low under blended and smooth.

Pour into your baking vessel of choice (I used a 2 quart souffle dish) and place that in a roasting pan filled halfway with water and bake in a preheated to 350 degree oven for about 30 minutes and check to see if the center is set, if not, keep checking every 10-15 minutes until a toothpick comes out clean.  I had to bake mine for nearly an hour, but if you use a dish that's not as deep, you'll obviously bake it less.

This was a big hit at book club, came home with two small slices :)  See, just because it's primal, it's still delicious!

Savory cauliflower rice

Oh cauliflower.  You aren't the first thing that comes to mind when people think of rice, unless you are a primal eater, then, it's the first thing you think of as a substitution!  And it's so versatile, you can do it up so many different ways, and today I found another variation, savory cauliflower rice.  This dish is great as a side, or to serve alongside the pork carnitas that I made, or if you want to do a chicken/broccoli/"rice" casserole.  Really, it's endless.

• 1/2 head cauliflower, shredded into "rice"
• 2T butter
• 1T olive oil or coconut oil (or both like I did)
• 1/4 sliced red onion
• 1t minced garlic
• 4T coconut milk
• Parsley (fresh or dried, your preference)
• Salt and pepper to taste
• Sliced green onion

In a large skillet over medium-low heat, melt the butter and saute the onions and garlic for a couple of minutes.  Add the cauliflower and stir for another minute or two.  Add the coconut oil and olive oil, coconut milk, parsley, salt, pepper and green onion.  Let simmer for a couple of minutes until liquid is absorbed, stirring occasionally.  Adjust seasonings as necessary.

Meatza!

Call it what you want, fancy meatloaf, bunless burger, but like many others, I call it meatza.  Very simple, get yourself some meat, some veggies and anything else you want and assemble.  Below is my recipe.

Base

• 1 pound ground beef (I used an organic 80/20 that I got from Costco)
• Your choice of seasoning (I did garlic powder, crushed red pepper, Montreal steak seasoning, a little bit of salt, and a few sprinkles of shaved parmesan cheese)
• Mix seasoning in with beef and spread out into an 8x8 baking dish (I didn't have one that was clean so I used a rectangular dish)
• Bake in a preheated 450 degree oven for about 10 minutes, then stick under the broiler (on hi) for a few minutes until it is cooked to your desired doneness and set aside while you work on your toppings.

Toppings
You could really use anything you wanted, but I did the following:

• 8 ounce package of white mushrooms, stems removed, sliced
• 1/4 red onion sliced thin
• Handful of spinach, shredded
• Minced garlic
• Double cream gouda cheese
• Shaved parmesan cheese

In a pan melt some butter and coconut oil (I probably used a tablespoon total) and saute the garlic, mushrooms and red onion until the onions start to caramelize and the mushrooms are tender.   Top the beef with the mushroom, garlic and onions and saute the spinach until wilted then add to the rest.  Top with cheese and bake at 450 for 5-10 minutes (or until the cheese is melted)

The combination of coconut oil and red onion made it just sweet enough to give it a really pleasant flavor, plus, you can't go wrong with mushrooms, beef and cheese!

Serves 4 (or two if you're really hungry)

Primal cookies!

If you know me, you know I have a sweet tooth.  Cookies, chocolate, jelly beans, Costco cake (seriously, those things are like 5 pounds of nothing at all good for you but oh so delicious, except last time I had some, oh it was too sweet) and thankfully, making the switch to PB doesn't mean giving up treats!  Enter the readers of Mark's Daily Apple and their awesome reader-created (free!) cookbooks. 

I was very excited to download the coconut cookbook, as I have recently purchased a bag of coconut flour and been wondering just what to do with it, and when we had a pot luck today at the box, these cookies were a big hit.  And while I can't provide a link because it's a PDF file, I'd like to thank whoever this Julie Miller is that submitted this delicious recipe.

Soft Coconut Flour Pumpkin Cookies

Dry ingredients:

• 1/2 C coconut flour (it's a good idea to sift the flour as coconut flour can be kind of lumpy, and, if you have coconut flour and you won't be using it for a little while, store it in the freezer so it doesn't turn rancid)
• 1/4 t sea salt
• 1/4 t baking soda
• 1 1/2 t pumpkin pie spice

Wet ingredients:

• 1/4 C butter or coconut oil, softened (I used 1TB of butter and the rest coconut oil and melted it enough so it wasn't all liquid, but soft, and while I love coconut oil, I hate how as soon as it hit the cold of the eggs, it solidified, so it just means some extra whisking but it's still good)
• 1/2 C canned pumpkin puree (finally, the case of organic pumpkin I bought on Amazon is finally coming in handy!)
• 3 eggs
• 1/4 C honey (I was going to use this awesome orange blossom honey I got at the farmers market last year, but that stuff wasn't cheap, so regular old honey it was, I'll save the good stuff for just topping things)
• 1/2 t vanilla

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper as sometimes the coconut flour products will stick to the pan (and for the record, the cookies came right off with the parchment paper).

Whisk together the dry ingredients in a small bowl and the wet in a larger bowl.  Remember, if you use coconut oil, chances are you are going to have some solid clumps when everything is mixed together, so break those chunks down.  Then, stir in the dry into the wet and mix.  You want the dough to be wet, but not so wet that it drips all over the place.  When you scoop the cookies out, you shouldn't expect them to move around too much (and if it's too thick, add some more coconut oil, or pumpkin, or a splash of water will work just fine, and if it's too thin, toss some more coconut flour in there). 

Drop the cookies by spoonfuls onto the parchment paper lined baking sheet.  (I used a cookie scoop, I think it's a tablespoon?) and I got 16 cookies out of it.  If you want more, just make them smaller.  Spread about an inch apart, they won't spread too much when they bake (and I pushed the tops down a little with a spoon to flatten them out a bit).  Bake at 350 for 15-20 minutes, or until a toothpick comes out clean.  (I baked them for 15 minutes then turned the oven off and let them sit for another 2-3 minutes in the oven).  Remove from baking sheet and place on a cooling rack.

The result?  Not overly sweet, SUPER moist between the pumpkin and coconut oil, and when I made them last night and wrapped them after they had cooled, they looked a little wetter this morning (if that makes sense), so you may want to refrigerate them if you are making them the night before something.  But they still tasted great today.

Will definitely make these again, and this is a recipe that can easily be doubled or even tripled if you're baking for a crowd, and if you're a Grokette like me, you won't feel guilty about indulging in these!

A Two-fer! Steak and cauliflower

I must give credit where credit is due, and because I'm too lazy to copy/paste/type out recipes, links you shall receive!

First, when I switched to the primal lifestyle, I was worried "what will happen to all of the food magazines I subscribe to and all of my cookbooks?!" but the more I transition it into my daily life, I realize that, for the most part, it's very simple!  Granted, the recipe for pretzels I pulled out just because they looked so good fall NOWHERE in my new way of eating, but rules were meant to be broken, right?  ;)  Besides, if I make (and subsequently) eat homemade pretzels even once a year, eh, it's not going to kill me.  And flipping through months of unread magazines the past few days has given me some new ideas, two of which I used to cook a fantastic, and primal-approved, meal.

First up, Rachael Ray's pinwheel steaks.  I followed the recipe except instead of using jarred peppers (because I'm not going to spend money on a jar of peppers when I only need 1 pepper and I don't like roasted peppers, so I made my own (super simple, btw, just slice a pepper in half and place the cut side down on a baking sheet brushed with olive oil and place under the broiler for about 15 minutes or until the outside is charred, then place the peppers in a bowl and wrap with plastic wrap and let it steam until the skins easily peel off), and I added goat cheese.  Why, you ask?  Umm, because it's goat cheese, duh!!  The steak was fantastic, and while I don't really like arugula, the pesto came out nice except it was super thick, despite adding more EVOO, but still good.  Will definitely make this again.

Next up is roasted cauliflower with dates and pine nuts.  Yes, I'm that strange girl who doesn't have ketchup in her fridge (eww, HFCS!) but has dates and pine nuts.  Originally I was going to use the cauliflower to make cauliflower pizza again, but saw this recipe and was intrigued.  I could have cut the cauliflower a bit smaller, and maybe brushed it with some EVOO before roasting for extra flavor, but it was good, and while the pine nuts got a little bit more toasty then I would have liked, thankfully they didn't burn (those things are expensive!!) and the dates?  Gave it a wonderful flavor. 

Very happy with both of these dishes and will definitely make again!

Zucchini chips

**Please excuse the crappy iPhone camera quality here.

Okay, so I was inspired by this post for zucchini chips, but obviously, my chips didn't come out nearly as large as the ones the reader made.  Perhaps they used the oven instead of the food dehydrator?  Anyway, these are still delicious, and I had about a pound of small zucchini, so maybe large won't shrink up as much?  But now I have another great use if I get a boatload of zucchini this summer!  My recipe is below.

• 1 pound zucchini, sliced into 1/2" slices
• EVOO (about a tablespoon?  I don't measure)
• Cayenne pepper (a few dashes)
• Sea salt (a few grinds of the shaker)
• Butter flavor popcorn seasoning
• White cheddar flavor popcorn seasoning  (obviously you don't have to use these but this is what I had on hand so I tossed some in)

In a large storage bag, combine all ingredients and shake well so everything combines.  Place in a food dehydrator and run until the chips are crunchy and crisp.  I had mine going for about 12 hours and it seemed to come out fine.

I didn't make the salsa to accompany this, and kind of glad I didn't based on the tiny size of these things!  But, the EVOO gave it a smooth flavor, the cayenne added a little bit of heat and the other seasonings came out great.  Will definitely be making these again, and a larger batch as I could easily eat this entire bag in one sitting (but a pound of dehydrated zucchini doesn't amount to much ;)

Veggie lasagna

First, make the creamed spinach (if you buy an 8 ounce container of the Boursin or whatever you use, just use half, I'll tell you what to do with the other half in a few...)

Then, get about a pound of zucchini, peel it and slice it lengthwise, not super thin but not super thick either and when you're done, drizzle it with some EVOO, and season with whatever (I used salt, italian seasoning and a few shakes of crushed red pepper for a little heat).

Then, get an 8x8 baking/casserole dish and put a layer of the zucchini in (I greased mine with a little bit of bacon grease ;) then top it with some of the creamed spinach, not a super thick layer, then add another layer of zucchini, then spinach, you get the idea.  (I got 3 full layers with mine).  Top with spinach, then drop small spoonfuls of the leftover Boursin (if you've got it) over the top.

Bake in a preheated 350 degree oven, I did 20 minutes loosely covered with foil and 20 minutes without (or until the zucchini is tender).

SO GOOD!!

Kale chips

I apologize for the above picture, taken with the crappy camera phone.  It was on a whim and while not the prettiest, it's certainly a tasty treat when you are craving a crunchy/salty chip substitute.

• Preheat oven to 350 degrees
• Tear the leaves from the stems from a bunch of kale (I used one bunch for this and just kept going back for a handful every time I walked by the stove-not sure how well these would store for future consumption so I just did what I would eat)
• Rinse (duh) and pat excess water off (or use your salad spinner!)
• Place kale leaves in a large bowl and drizzle with extra virgin olive oil and sprinkle with sea salt
• Arrange on a baking sheet in a single layer and bake at 350 for about 10 minutes or until leaves are getting brown and crispy (mine cooked for a total of approximately 15 minutes).  Toss around and continue to bake until leaves are evenly browned (but not burnt) and crunchy.
• EAT

These were a lot better then I thought they would be, and although I added just a little too much salt, the EVOO gave it a really nice, smooth, almost rich flavor.  I'll definitely make it again as these are virtually guilt free and delicious :)

Creamed spinach

Several months ago I came across this recipe and it sounded (and looked) amazing and thought "I must try this!"
Fast forward to several months later and fat free is not in my vocabulary with the whole primal lifestyle I am leading, so I tweaked it a little to make it more primal-friendly.  This definitely isn't something you want to eat every day, but it was sooo delicious and was a great addition to meals throughout the week.  Would definitely make it again, but perhaps try the shallots (I only had red onion on hand so that's what I used).  My recipe is below.

Also, this does not make 6.5 cups as the original recipe states, and it doesn't serve 8 like the original recipe states.  I think my calculations ended up being 5 cups or so.

"Fattened up" creamed spinach:

•  1T butter
• 1/2 cup red onion, diced
• 1t minced garlic
• 1T flour
• 1.5C heavy cream
• 2T parmesan cheese
• 1/4t ground nutmeg
• 1/4t black pepper
• Salt, to taste
• 4 oz. Boursin herbed cheese (I used the garlic & herb flavor)
• 16 oz frozen, chopped spinach, thawed and drained

In a large saute pan, melt butter. Add onionsand garlic and cook on medium about 5 minutes. Add flour to onions, mix well and cook one more minute. Reduce heat to low and slowly add cream, whisking well. Add parmesan cheese, nutmeg, salt and pepper and mix well. Add Boursin and mix with until smooth. Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

Pork chop sandwich

I know, I know.  I have an absence to explain, photos to upload, recipes to post.  I've been lazy!  But, when something comes along that warrants posting, you will find it here.

Today's creation?  The pork chop sandwich.

Preheat your oven (or if you have it, your toaster oven) to 350 degrees.

Take 2 thin (1/4"-1/2" or so) boneless pork chops and season them on each side with a little salt, extra virgin olive oil, and whatever seasonings you'd like (I used a Greek seasoning).  Then, take some spinach (sauteed in some EVOO so it's wilted a bit), a few marinated artichoke hearts (chopped/sliced) and a wedge of Laughing Cow cheese and place on one of the chops.  Put the other chop on top and then gently put in a pan (preheated to medium with a drizzle of EVOO in it) and brown for a couple of minutes on each side.  (I used a large spatula and some tongs to turn it, for fear that it would fall apart when I flipped, which thankfully it did not).

After it's browned, place in a small baking dish, drizzle the top with a little more olive oil (loosely tent with foil) and put it in the oven and bake for about 30 minutes.  Remove foil and bake for another 10-15 minutes uncovered (or until the chop is cooked thoroughly).

This one came out great.  Not overcooked at all (which is a common mishap of mine when doing pork chops), and while I would have LOVED to put goat cheese in here, well the Laughing Cow was all I had on hand.  The artichoke hearts I used were jarred, and marinated, so got a little extra flavor there too.