A meal fit for a king that takes a little time, but is well worth it. Add a chilled bottle of Riesling for a festive evening.
Stuffed Pork Chops
- 3 loin chops
- 1 tbsp. olive oil
- ½ cup chicken stock, maybe a little more
Preheat oven to 350° F.
Slice a large pocket in each chop. Pack in stuffing. Use toothpicks to hold pocket closed as much as possible.
Heat oil in a medium-sized skillet until it shimmers over medium-high heat. Add chops and brown on each side 2 -3 minutes.
Add a little stock to an ovenproof dish. Lay chops in dish. Cover tightly with aluminum foil. Bake 35 minutes.
This recipe may be prepared a day or two in advance. Stop at the baking point, cover with foil, and refrigerated.
- 1 package bread stuffing cubes plain or seasoned
- ½ pound breakfast sausage in a tube or bulk
- 8 tbsp. butter, melted
- 1 rib celery, chopped
- ½ medium onion, chopped
- 1 egg, lightly beaten
- 1½ tsp. dried sage
- 1½ tsp. dried thyme
- 2 cups chicken stock, maybe a little more
Empty bread cubes into a large bowl.
Fry sausage, breaking into small chunks, until lightly brown.
Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.
Add sausage and vegetables with all their juices to the bread cubes. Mix well.
Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.
Stir in chicken stock until mixture is very moist, but not soupy.
The following is your stopping point if you prepare this recipe in advance.
For Stuffed Pork Chops:
Spoon the mixture into a dish, cover and refrigerate no longer than 2 days.
To Bake as a Side Dish with Another Meal:
Spoon the mixture into a baking dish, do not pack in, and cover tightly with foil. Refrigerate the stuffing until you are ready to bake it but no longer than 2 days.
Spoon the mixture into freezer bags, label, and pop in freeze no longer than 3 months. I use several small bags that will serve 2 at a single setting.
No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come to room temperature.
To cook the stuffing as a side dish, preheat the oven to 350°F. Bake for a half hour. Remove foil and continue to bake until the top is brown.
- 1 bunch asparagus
- ½ cup chicken stock
- ¼ cup dry vermouth or white wine
- 2 tbsp. butter
Metal vegetable steamer
Add chicken stock and dry vermouth or wine to a medium size saucepan. Insert vegetable steamer, then add water to just below the bottom holes.
Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.
Lay asparagus in a serving bowl. Spread the butter over them and serve.
- 6 lg apples cored, peeled, and coarsely sliced*
- 1 cup sugar
- 4 tbsp. water
- 2 tbsp. lemon juice
- 1½ tbsp. soft butter
Combine all ingredients except butter in a saucepan. Bring to a boil over medium heat. Reduce heat, cover pot, and simmer 15 – 20 minutes or until apples mash easily with a fork.
Stir in the butter.
Mash with a potato masher. For a smoother texture pour the sauce into a blender or food processor and puree for a minute or so.
Turn into a serving bowl, cover, and refrigerate until ready to serve. This recipe also freezes well.
*Mix it up with a variety of apples to improve the flavor. Use six different types