Saturday, October 5, 2013

Stuffed Pork Chops



What a deal!


On the almost new/never used reduced area of the meat section, I found bbq thick pork chops for 1/2 price.

Pork Chops are John's go to meal. He loves them. I love stuffed pork. Judy hates stuffing.

Tonight I decided to try something a bit different!





3 - 1" or thicker pork chops (1/2 frozen if possible as they are easier to work with)

Take a very sharp knife and slit a hole into the meat making a pocket in each.
Set aside to continue thawing while you make the stuffing etc.

I use a rice cooker. Thanks to Pam, I asked for one, and thanks to Mom I have one.
Use whatever method makes you happy.

2 cups rice
4 cups water
1 package of Knorr beef vegetable soup mix

Italian seasoning
1/2 cup bread crumbs

Cook the rice, and set aside approx  1 1/2 cups in a mixing bowl. Set the rest aside as a side dish for either this meal or tomorrow nights! Into the bowl I added the Italian spice and bread crumbs (which I make from the last bits of crackers, garlic bread and crusts from our regular loaves) Mix well. make small balls and stuff the meat. Each of mine stood up like a U on the cookie sheet. I added some water to the pan, and baked for 45 minutes covered with foil at 350.

We served this with "grown up mac and cheese" and brussel sprouts, warm buns and apple sauce. We kept the rice for another meal!

"BON APPETIT!"

1 comment:

  1. These 3 pork chops were so yummy and could feed a family of 5 easily! Amazing stuffing even Judy ate

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