Wednesday, November 11, 2009

Stuffed Pork Chops


Did you see that several supermarkets have pork roasts on sale this week? Mom & I picked up 6 roasts for $1.89 and $1.99 per pound at Metro and spent today cooking. I hope you enjoy the 6 recipes I am posting: Dijon Pork Chops, Sweet-n-Sout Pork, Pork Rice Skillet Bake, Herbed Pork Chops, Provencale Pork, and Stuffed Pork Chops. I did a lot of cutting to turn the roasts into dozens of pork chops and Mom chopped and stirred and packed like crazy. We knew we'd done a good job when my nephew (her grandson), Scott, walked in after school and you could see his eyes glaze over as he smelled the aromas coming from the stove and oven. He went home with a stuffed pork chop, scalloped potatoes and Provencale Pork. I have since heard that he really enjoyed his supper . . . LOL.

On the subject of the cookbook we used today, "Frozen Assets Lite & Easy" by Deborah Taylor-Hough, I have to say I love this book . . . perhaps a little too much. It is now covered in olive oil and white wine and who knows what else. Don't worry Pam D., you will be getting a brand new copy of this book . . . LOL . . . On the down side, the editor or proofreader of this book needs to be fired. I have found several mistakes that have been a little frustrating like ingredients missing from the shopping list or extras added that aren't needed and sometimes the recipes have things out of order. But that's okay because the recipe results make up for most shortcomings.

6 servings

6 thick-cut pork chops (about 1-inch thick)
1/2 cup wild rice mix
2 tablespoons margarine or butter
2 cups mushrooms, sliced
1/3 cup sherry
1/2 cup onion, chopped
2 teaspoons pepper
1-1/2 teaspoons paprika
1-1/2 cups fat-free beef broth
2 tablespoons cornstarch

Cook wild rice mixture according to package directions, substituting 1/3 cup sherry for 1/3 cup water in directions. Heat butter in skillet; stir in mushroom slices and onions, cook until softened. Remove from heat. Stir 1/2 mushrooms into wild rice mixture. Slice a pocket in each chop. Spoon 2-3 tablespoons wild rice/mushroom mixture into each chop. Close with toothpicks. Rub pepper and paprika into chops. Broil chops on broiler rack 5-inches from the heat for 15 minutes (turning halfway through). To make sauce, in saucepan stir together broth and cornstarch. Add remaining sauteed mushrooms; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 tablespoon sherry.

In my opinion: Well a few things didn't go quite right with this recipe. We were using pork roasts and slicing into pork chop sized pieces. Unfortunately pork-roast-style chops don't always lend themselves to having pockets sliced into them. And we also didn't have a package of wild rice mix so we used a rice vegetable mix and just followed the package directions. Since the pockets were not very big we just stuffed with rice (no mushrooms) and used all of the mushrooms in the sauce. Now after all that I have to say the chops and sauce turned out gorgeous and were enjoyed by my nephew, Scott. Also, we used cremini mushrooms, because they are firmer and more flavourful than white mushrooms.



Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.



Le dîner est servi . . .

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