Friday, October 23, 2009
Stuffed Pork Chops with Creamy Sage Gravy
I have to start this by saying how pleased I am with my husband! The other day we found out our neighbor upstairs had the back window smashed out of his car. This is the second time he has had his car vandalized. We've had a few problems with this man, and he hasn't been the nicest person to anyone here in town. He likes to bag on our religion when he's at work and makes it uncomfortable for anyone to be in the teachers lounge because of his anti-Mormon stance. In spite of all his orneriness my darling husband went to him and offered $50 towards a reward to find out who did this. I'm proud of my husband for being able to look beyond the sour demeanor this person has, and offer to help.
As an aside , we probably already know who did this, as the teacher had a run in with a certain student who has become a punk. It's sad because this young man is smarter than most of the adults around him, and could really make something of himself if he had a good male role model in his life. Don't know where the dad is, but he's not in the picture, and there's no other men in his family circle to pick up the ball and run with it.
On a happier note, I was watching Sandra Lee yesterday and she had a recipe for stuffed chicken thighs. I happened to have some very nice thick pork chops out ready to prep for dinner so I decided to stuff them. As I always do I added a couple of things to my recipe and the pork chops turned out great! My husband was so happy with dinner that the recipe will definitely go in the must have again file. This recipe is for two, but you could double or triple it for your family's needs.
Stuffed Pork Chops with Creamy Sage Gravy Serves 2
2 inch thick lean pork chops
1/3 c. each minced apple, onion and celery
I clove garlic, minced
1 cup dried bread cubes, coarsely chopped
1/4 t. seasoning salt
1 sprig of Rosemary, stripped of half it's leaves
3-4 leaves fresh sage or 1/2 to 1 t. dried if not available
2 +2+2-3T. olive oil or bacon grease
splash of juice or water.
1 1/2 - 2 cups milk
In a frying pan saute onions and celery for 5 minutes in fat of your choice. Add apples and saute 5 minutes more. Add herbs and seasoning salt and a dash or two of black pepper. Toss in your bread cubes and add a splash of juice or water to moisten slightly. Stir.
Butterfly cut your pork chops so that it creates two flat pieces still attached on one edge. Spoon in as much stuffing as you can on one side, fold over other side and toothpick in place. You may have a bit left over. Save that.
Add 2 T. olive oil to your pan, and turn up to medium. After oil gets hot add your chops. Cook for about 10 minutes on each side, until they are golden. Remove and place on a plate. Put in the oven and turn to 225 degrees to keep warm.
Add 3 T. fat to your frying pan and 2-3 T. flour, to make a thick mixture. Brown lightly, stirring occasionally. Add a chicken bullion cube and sage. Then add milk 1/2 a cup at a time stirring and letting thicken. Only add as much milk as will make a nice creamy gravy. Season with a dash of seasoning salt and pepper if needed.