I was recently thumbing through one of those fancy-schmancy cooking magazines when I came across an incredible looking photo of a stuffed pork chop.
It made my mouth water! But when I checked out the recipe, it was pretty long, so I thought, for those of us who'd like to make it, but don't want all the fuss and muss, there's got to be an easier way.
In a skillet, we sauté 1 chopped rib of celery and 1 chopped small onion in a half stick of butter until they're tender. We mix in 2 cups corn bread stuffing, 2 tablespoons chopped fresh parsley, 1/4 cup water, and 1/4 teaspoon each of salt and pepper.
We take 4 pork loin chops that are about an inch thick that we asked our butcher to cut pockets in, or we can run our knife through them like this and do it ourselves (but having the butcher do it is easier).
Season 'em with a bit more salt and pepper, stuff each one with an equal amount of the corn bread mixture, place them in a sprayed 9" x 13" baking dish, and into a preheated 350°F oven they go for about 50 to 55 minutes, until they're golden and cooked through.
Talk about company special! Easy enough? Sure! And when we serve that along with some fresh steamed veggies, we've got the same mouthwatering eye-catcher we've seen in all the fancy cooking magazines, but a lot easier, for sure!
Now, if you’d like the recipe, just send a self-addressed, stamped envelope marked "Stuffed Pork Chops," to me, Mr. Food, right here at the station, or look for it online for proving that fancy doesn't mean fussing! Why, just one bite and they'll be doing some fancy "OOH, IT'S SO GOOD!!"
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