A Kalorama Kitchen
Thursday, October 29, 2009
Stuffed pork chops
Leftover baguette, cut up kinda small. Apple, mushrooms, herbs. All leftover stuff.
Toast bread in olive oil with a little salt and Italian seasoning.
Chop up the rest of the stuff. Plus garlic, and I found some red onion.
In a hot pan until cooked down.
Add herbs, and some stock.
And the bread.
And the bacon.
Mix it all up until stock's absorbed. Cool.
Cut deep pockets in thick pork chops. Stuff pretty tightly. Tie.
Brown on stove, then finish in oven.
Cook down pan sauce with apple cider, raspberry jam and Dijon mustard.
Stuffed pork chops. Dinner.
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