Tuesday, February 16, 2010

Menu Planning Monday or Tuesday 02-16-10

Monday - Quick Spaghetti and Meatballs - Trader Joe's frozen Turkey Meatballs and Trader Joe's Marinara Sauce
Tuesday - Stuffed Pork Chops and Roasted Cauliflower
Wednesday - Chicken Pot Pies - homemade using up veggies from fridge and freezer
Thursday - 15 Bean Soup in Crock Pot
Friday - Grilled Pizza - Pick your own toppings

What are you fixing in your kitchen this week?

Stuffed Pork Chops

6 bacon slices
2 Granny Smith apples, peeled and diced
2 shallots, finely chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh sage
1 cup fontina cheese, cubed
6 (1 1/2-inch-thick) center-cut pork loin chops
1 1/8 teaspoons salt
1 1/4 teaspoons pepper
2 tablespoons olive oil

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage.

Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish.

Bake at 425° for 25 to 30 minutes or until done.

Yield: Makes 6 servings

Southern Living, SEPTEMBER 2002

No comments:

Post a Comment

Related Posts with Thumbnails