These were amazing I found this recipe on how to brine pork chops and then stuff them MMMMMmmm they melted in our mouths and my Mom just loved them too
6 1½ inch thick pork chops
- Using a , make a 1-inch long cut near the bone on the chop.
- Gently work the knife into the chop to create a pocket for the stuffing.
- Try to get as large a pocket as you can without actually cutting through to the outside of the chop.
- Brine these for at least 1 hour, but 3 hours would be best.
- 1 cup firmly packed brown sugar (I like dark brown sugar but any brown sugar will work perfectly well)
- ¼ cup plus 4 tablespoons of salt (kosher salt if you have it)
- 8 cups of warm water (tap hot is perfect)
- Mix the ingredients in a bowl large enough to hold 6 pork chops.
- Place the pork chops into the brining liquid.
- Make sure the chops are completely covered with the brine.
- Cover the bowl and refrigerate for 1 to 3 hours.
- 1 ¼ cup of breadcrumbs (any breadcrumbs you have around will work)
- ¼ cup of toasted pine nuts, chopped fine
- 2 garlic cloves, minced
- 1 bag of fresh baby spinach leaves
- ½ cup of feta cheese crumbed fine
- ¼ cup of ricotta cheese
- ½ cup of Parmesan Romano cheese
- 1 tablespoon of lemon juice
- 1/8 of nutmeg
- Salt and pepper to taste
- Olive oil to cover the bottom of a large (about 3 tablespoons)
- Mix the pine nuts and breadcrumbs.
- Coat the bottom of a large skillet with olive oil.
- Heat the oil over a medium flame.
- Add the spinach and sauté until the spinach starts to wilt.
- Add the garlic.
- Cook for a minute or two.
- Remove from heat.
- Drain the liquids from the spinach using a strainer or colander.
- Mix the cheeses in a large bowl.
- Add the breadcrumb mix and the spinach.
- Add the lemon juice and the salt, pepper, and nutmeg and mix well.
- Remove the pork chops from the brine and pat dry.
- Stuff the pork chops with the stuffing.
- Preheat your oven to 450 degrees.
- Using a large skillet, pour in enough vegetable oil (not olive oil, please) to coat the bottom.
- Heat the skillet over a medium high heat.
- Once the oil is hot, place the chops into the skillet and cook 3 minutes each side.
- Place the chops on a that has a rack on it and place them into the oven.
- Cook the chops for 10 minutes, then flip them.
- Cook for another 5 minutes and check the temperature with your thermometer. They should be 145 degrees.
- If they are not, continue to cook for another 5-10 minutes.
- Let the pork chops rest for ten minutes before serving.
I didn't have the different cheeses so I just chopped up what I did have( low fat swiss mozzarella and parm and mixed it w/ plain yogurt) Yumm
A couple of weeks ago
This was a non published WW recipe
Spiced Oatmeal Brulee
this was sooo good Lemon Caper Chicken over noodles
1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley
|1.||Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.|
|2.||Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.|
|3.||Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.|
Pretty Tulips from my sweet VT I could not get a picture that did them justice -they just brightened my home so much
Our St Patrick's Day Dinner
Traditional Irish Cornbeef and Cabbage ala Martha or Marcia:) our recipes were remarkably similar
- FOR THE CORNED BEEF
- 5 pounds flat-cut beef brisket
- 1 medium onion, halved
- 1 medium celery stalk, halved
- 1 medium carrot, peeled, halved
- 1 pound baby turnips, peeled, trimmed
- 1 pound baby carrots, peeled, trimmed
- 1 medium head cabbage, cut into 8 wedges
- 1 pound small red potatoes
- Dijon mustard, for serving or Horse Radish
- Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
- Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
- Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
My homemade rolls
This post is for my sisters co-workers- who wanted food pictures thanks for that:)--