Friday, November 7, 2014
Make ahead pork chops Wellington
Sometimes you see a cookbook and the picture on the front sells you on buying it.
In this case the "idea" of the recipe created an amazing supper!
1 box of frozen puff pastry thawed the amount of time recommended on box
(1 box will do 8 small chops)
8 nice medium to small size boneless pork chops
1 cup of chutney or salsa or SUNSET GOURMET's roasted red pepper and onion relish
Pre cook your chops in a frying pan with the oil, no more than 2 minutes each side.
Cut your puff pastry into the required number of squares.
Place 1 tbsp of chutney in the center of the pastry.
Place 1 chop on the chutney.
Add another tbsp of chutney if desired.
Fold the pastry over and moisten edges to seal.
Place on a cookie sheet.
Baste with melted butter.
Bake for 17-18 minutes at 350 degrees.
These can be prepared up to 12 hours in advance! Just place on sheet covered in foil.
THESES were amazing.
The Sunset Gourmet relish was a fantastic addition to this recipe.
We had buttered egg noodles and french green beans with them.