Stuffed Chops

Usually while standing in the grocery check out line I am eyeing all the cooking magazines. But being amazed how much they can charge for those things, I usually have an easy time passing. This last time though, I was not so strong and totally splurged to bring home with me the issue of Better Homes and Gardens: The Best Comfort Food. I wanted to make all of it, and have made several recipes already. Here's my plug- I think its available until mid April, so if you want pick yourself one up- all the recipes look awesome and we have liked al the stuff we've tried so far! The one below was definitely brag worthy. It's not hard, just involved, so it will be so much more enjoyable if you make it with plenty of time on your hands. It's a GREAT company dish that will totally impress.

Apple Stuffed Pork Chops

1 Tbs. butter

1 cooking apple- peeled, if desired, sored and chopped

1/3 c. chopped onion

2 tsp. fresh snipped sage (1/2 tsp if you use dried)

2 Tbs. shredded white cheddar

4 pork rib chops or loin chops

Bread crumb topping

1 c. coarse soft crumbs from crusty bread

2 Tbs. butter, melted

2 Tbs. chopped walnuts ( I omitted)

1 Tbs. fresh snipped Italian (flat leaf) parsley

2 tsp. finely shredded lemon peel

Cheese Sauce

2 Tbs. butter

2 Tbs. all purpose flour

1/4 tsp. salt

dash of pepper

1 c. chicken broth

1/2 cup whipping cream

2 Tbs. apple juice (or Calvados- I didn't have nor was I going to buy- the apple juice worked great)

1/2 cup shredded white cheddar ( 2 oz.)

1. preheat oven to 375.

2. for stuffing- in medium skillet, melt butter over medium heat. add apple, onion, sage and cook until tender.

Stir in 2 Tbs. of cheese and set aside.

3. Trim fat from chops. Make pocket by cutting horizontally. Divide stuffing into chops and if needed use toothpick to secure. Sprinkle with salt and pepper.

4. In bowl: combine bread crumbs, butter, parsley, and lemon (walnuts too if using). Place chops in roasting pan and sprinkle with crumb mixture.

5. Bake 40-50 minutes or until 160 degrees with clear juices.

6. For sauce, in sauce pan melt butter over medium heat. Stir in flour and salt and pepper. Add chicken broth, cream, and Calvados or juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Serve over chops.

** I didn't skimp on the ingredients-used all fresh and splurged on a block of good white cheddar.

(Since I am posting this later than planned, not sure if you can get this edition of BHG still on the stands.)

Again I gave myself plenty of time to make this and it was really fun and the pay off was well worth it. So good. I wasn't sure if it was really up Ryan's ally, but he even loved it. Yummy with the potato wedges as mentioned below.

Fire Up the Grill Baby!!

Okay now that spring is truly just around the corner and we have had at least a taste of some beautiful weather- it time to start grilling!! We had Ryan's brother and sister-in-law and our sweet little niece over last weekend and grilled out. We grilled this pork with the rub I found a couple years ago and have used several times since- we just love it. It's so easy and you most likely have the few ingredients on hand.

Grilled Pork Rub

** This is per 2 lbs. pork- I always cook more so I adjust accordingly**
3 Tbs. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. oregano
2 lbs. pork- can use on tenderloin, loin, or even chops!

Combine well in a bowl. Coat pork generously and refrigerate 30 minutes- 3 hours. Grease grill and cook accordingly (about 25- 30 minutes for tenderloin, 45 min. for loin, and about 10-15 minutes per side for thick cut chops) Let stand 5 minutes before cutting.

Delicious and moist! This weekend I served this with mashed potato casserole and roasted broccoli and grape tomatoes.

Roasted broccoli is really good if you have never tried it. I take my fresh broccoli head, cut into florets, lay out on a baking sheet with a pint of grape tomatoes. I drizzle them with olive oil and salt and pepper and bake in the oven at 400- 425 degrees for about 20 +/- minutes. You'll really just want to watch them on the time, you want it to be nicely browned and toasted but not overcooked. Even if your not the worlds biggest broccoli fan, you just may want to give this a try!

An Easy Meal In One!

This is a great, super simple dinner I love to make when I'm not sure what we want and I don't feel like a lot of work. I got it from my Betty Crocker One Dish Meals Cookbook- it doesn't get any easier than this folks!!

Cajun Pork Tenderloin with Vegetables

Package of Pork tenderloin or even just pork loin
Cajun Seasoning
2-4 baking or Yukon gold potatoes
4 zucchini
1 onion
4 Tbs. butter, melted, or olive oil
dried thyme
salt

Heat oven to 425. Rub pork with Cajun seasoning. Place in ungreased jelly roll pan (large cookie sheet).
Cut potatoes and zucchini into bite size chunks. I like to chop my onion up into wedges- you may not use the whole onion. Arrange veggies around the pork. Drizzle butter or olive oil over them and sprinkle with thyme and salt.
Bake uncovered about 35 minutes or until meat thermometer reads 155 degrees (longer if using pork loin- probably at least 45 min). Loosely cover with foil and let rest 10 minutes. Slice and serve with veggie.

Grab yourself some crusty bread and you've got a satisfying and simple meal in one! Yum!