Debs Complete Lip Smacking Stuffed Pork Chop Dinner
Ingredients:
2 – 3 pork chops about 1 inch thick
3 cloves of fresh garlic
1 Tbs dried Rosemary
2 cups homemade stuffing or 1 box Stovetop cornbread or Pork stuffing
salt and pepper
Olive Oil
Directions:
1. Preheat the oven to 375 degrees F. Allow the meat to sit out at room temperature for about 20 minutes before you begin.
2. Using a sharp knife, cut a pocket in the pork chops. The best way to do this is to insert the knife in the edge of the meat side of the chop (not the fat side) and cut down to about an inch from the fat side.
3. Season the chops with olive oil, garlic, rosemary, salt, and pepper. Make sure you season both sides of the meat.
4. Pack the stuffing into the pockets. Be sure to stuff them tightly. Secure the outside of the pockets with 3 – 4 tooth picks.
5. Place the pork chops on a wire rack with a drip tray underneath.
6. Pour 2 cups of water into the drip tray. This will prevent the meat from becoming too dry. Alternatively, you place the meat on any kind of tray and place a layer of foil over the top of it.
7. Allow them to bake for 45 minutes to 1 hour.
8. Remove the chops from the oven, and cut them into serving pieces of approximately 3/4 of an inch thick.
Note: any extra stuffing can be put along side the pork chops during the last 15 minutes of baking. Serve beside the pork chop.
Gravy
Ingredients:
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup chicken broth
2 tablespoons all-purpose flour
pan drippings
1 TBS butter
Directions:
1. In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute.
2. Add chicken broth, stirring to loosen browned bits from pan.
3. In a small bowl, combine flour and broth until smooth.
4. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Remove toothpicks from pork chops; serve chops with gravy. Enjoy
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Side Dish Suggestion
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Simply Good Baked Potato
Ingredients:
4 medium baking potatoes
2 strips bacon (per potato crumbled)
4 sheets aluminum foil (per potato-enough to wrap the potato completly)
4 thin slices of stick butter (salted)
salt and pepper to taste
Sour cream and green chives (optional)
Directions:
1. Take well scrubbed potato and take a knife to make cross cuts ( + ) on the flatest side of the potato, and wide enough for filling. *do not cut all the way through the potato.*
2. Put crumbled bacon and butter in the center gap.
3. Salt and pepper
4. Cover with foil and bake at 350 degrees. Note: Wrap each potato tightly in aluminum foil with no gaps or openings in the foil.
5. Potato is done when you can poke a fork in center very easily.
Note: Sour cream and green chives can added on top for those who like their baked potato loaded. Enjoy
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Dessert suggestion
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Debs Mind Blowing Banana Cream Pie
Ingredients:
1 ready made gram cracker crust
4-5 bananas
1 Jello Cook and Serve Banana Pudding(prepared)
Opional(shaved chocolate or sprinkles)
Whip Cream Ingredients:
1 Cup heavy cream, whipped to soft peak
2 Teaspoon sugar
1/2 Teaspoon Vanilla
Directions:
1. Put enough pudding to cover the pie crust.
2. Slice 2 banana's and cover the pudding.(slice banana's at an angle).
3. Gently whip the pudding and layer on top of the bananas.
4. Fold the sugar and vanilla into the whipped cream. Layer on top of the pudding.
5. Refrigerate (at least 1-2 hours)
6. Just before serving, slice the remaining bananas and arrange on top of the whipped cream.
* Special Note: decorate with shaved chocolate, sprinkles or whatever you desire, be creative and enjoy!
Ingredients:
2 – 3 pork chops about 1 inch thick
3 cloves of fresh garlic
1 Tbs dried Rosemary
2 cups homemade stuffing or 1 box Stovetop cornbread or Pork stuffing
salt and pepper
Olive Oil
Directions:
1. Preheat the oven to 375 degrees F. Allow the meat to sit out at room temperature for about 20 minutes before you begin.
2. Using a sharp knife, cut a pocket in the pork chops. The best way to do this is to insert the knife in the edge of the meat side of the chop (not the fat side) and cut down to about an inch from the fat side.
3. Season the chops with olive oil, garlic, rosemary, salt, and pepper. Make sure you season both sides of the meat.
4. Pack the stuffing into the pockets. Be sure to stuff them tightly. Secure the outside of the pockets with 3 – 4 tooth picks.
5. Place the pork chops on a wire rack with a drip tray underneath.
6. Pour 2 cups of water into the drip tray. This will prevent the meat from becoming too dry. Alternatively, you place the meat on any kind of tray and place a layer of foil over the top of it.
7. Allow them to bake for 45 minutes to 1 hour.
8. Remove the chops from the oven, and cut them into serving pieces of approximately 3/4 of an inch thick.
Note: any extra stuffing can be put along side the pork chops during the last 15 minutes of baking. Serve beside the pork chop.
Gravy
Ingredients:
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup chicken broth
2 tablespoons all-purpose flour
pan drippings
1 TBS butter
Directions:
1. In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute.
2. Add chicken broth, stirring to loosen browned bits from pan.
3. In a small bowl, combine flour and broth until smooth.
4. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Remove toothpicks from pork chops; serve chops with gravy. Enjoy
_______________________________
Side Dish Suggestion
_______________________________
Simply Good Baked Potato
Ingredients:
4 medium baking potatoes
2 strips bacon (per potato crumbled)
4 sheets aluminum foil (per potato-enough to wrap the potato completly)
4 thin slices of stick butter (salted)
salt and pepper to taste
Sour cream and green chives (optional)
Directions:
1. Take well scrubbed potato and take a knife to make cross cuts ( + ) on the flatest side of the potato, and wide enough for filling. *do not cut all the way through the potato.*
2. Put crumbled bacon and butter in the center gap.
3. Salt and pepper
4. Cover with foil and bake at 350 degrees. Note: Wrap each potato tightly in aluminum foil with no gaps or openings in the foil.
5. Potato is done when you can poke a fork in center very easily.
Note: Sour cream and green chives can added on top for those who like their baked potato loaded. Enjoy
________________________________
Dessert suggestion
________________________________
Debs Mind Blowing Banana Cream Pie
Ingredients:
1 ready made gram cracker crust
4-5 bananas
1 Jello Cook and Serve Banana Pudding(prepared)
Opional(shaved chocolate or sprinkles)
Whip Cream Ingredients:
1 Cup heavy cream, whipped to soft peak
2 Teaspoon sugar
1/2 Teaspoon Vanilla
Directions:
1. Put enough pudding to cover the pie crust.
2. Slice 2 banana's and cover the pudding.(slice banana's at an angle).
3. Gently whip the pudding and layer on top of the bananas.
4. Fold the sugar and vanilla into the whipped cream. Layer on top of the pudding.
5. Refrigerate (at least 1-2 hours)
6. Just before serving, slice the remaining bananas and arrange on top of the whipped cream.
* Special Note: decorate with shaved chocolate, sprinkles or whatever you desire, be creative and enjoy!
