April 29, 2012

Stuffed

 

As you are reading this, we are probably on the road somewhere outside of Nashville, and hopefully we are able to walk.  Yesterday we ran the St. Jude Country Music Marathon (26.2 miles) and are driving home all day today with plans of hobbling through work tomorrow.  Eek.

There will be a full race recap coming in the next couple of days, but until then I wanted to give you a delicious recipe technique that is perfect for a Sunday Supper and can be used with many different types of meats and fillings. I introduce to you:

S t u f f e d Pork Chops

 

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This was my first time trying this technique and I must say I liked it a lot.  The stuffing helped keep the pork moist (I hate that word) and added lots of great flavor.

 

Here’s how:

Start with thick cut, bone in pork chops.  Make a slit along the side of the pork chop and continue slicing inwards until you have a “pocket” for the stuffing. 

Add your stuffing of choice (mine always includes onions, celery and mushrooms) and brown in a pan over medium high heat until browned on both sides*. 

*The pork will not be cooked through at this point.

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Place pork chops in a shallow baking dish.  You will see in the picture below that I had extra stuffing, so I used that as a “bed” underneath the pork in the dish. If there is not extra stuffing, no worries, just place on the bottom of a greased baking dish.

Top with a can of Cream of Mushroom Soup – I used the reduced fat version and diluted it with a little white wine that I had on hand in the fridge.  It did gave the sauce a nice depth of flavor, but is not necessary.

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Bake in a 350 degree oven for 40-45 minutes or until the internal temperature of the pork chops is between 160 and 170 degrees and the juices run clear.  Cooking time may be decreased a bit if not baking on top of stuffing.

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Simple.  Easy.  Absolutely divine.  Enjoy!

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