INGREDIENTS

INSTRUCTIONS

1995    
SS> But I don't even bother buying pork chops any more, I don't want
SS> to put leather on the table.  :(  Don't know if you caught my post
to Marlon or not, Sylvia, but the  problem is not with you, it's with
the pork.  Now that pork producers  are looking for a leaner, lighter
product, pork requires much less  cooking than is recommended in most
cookbooks.  Most cookbook authors  recommend cooking pork to an
internal temperature of 160-175 to  eliminate any possible danger of
trichinosis (a problem that's been  eliminated in commercially produced
pork anyway).  These temperatures  are WAY too high for the leaner
version, which tends to resemble shoe  leather if treated this way. Try
cooking your chops to an internal  temperature of 140 or so instead
(still well done, but not  overcooked), and you'll have MUCH better
results.  My favorite thing to do with pork chops is to stuff 'em.
Allow one  double-thick pork chop or two thinner chops for each person
you're  feeding.  Make a stuffing with cornbread (or one of the
cornbread stuffing  mixes), chopped onion, chopped celery, a small can
of whole kernal  corn, a bit of chicken broth.  Simmer the onion and
celery in the  broth until tender, and add the remaining ingredients.
Season to  taste with salt, black pepper, a generous amount of either
sage or  thyme.  If using double-thick chops, cut a deep pocket in the
chop, and  insert the stuffing.  If using thinner chops, don't stuff
yet. Either  way, melt a small amount of shortening in a frying pan,
and quickly  brown the chops (brown thinner chops on one side only).
Place the chops in an oven-proof baking dish.  (If using thin chops,
place one chop, browned side down in the dish, top with a scoop of
stuffing, and top with another chop, browned side up).  Place just
enough liquid in the pan to cover the pan bottom, cover  the pan, and
bake in a 350 degree oven until the chops reach an  internal
temperature of 140 (35-60 minutes, depending on the  thickness of the
meat).  Any leftover stuffing can be baked separately.  I usually make
a pan gravy with the drippings from browning the  chops, plus some
flour and chicken broth (pork stock would be better,  but I never seem
to have any :-).  If you don't want gravy, just  deglaze the baking
dish with more chicken stock, and spoon this  liquid over the chops.
Sorry not to offer an official recipe here, but this is one of those
home-style dishes that I just throw together.  Have never measured
anything for it, and I suspect it's never QUITE the same any time I
make it. Good stuff, though.  At least it's one of Mooseface's
favorites :-)  Kathy in Bryan, TX  From:    Kathy Pitts  Posted to FIDO
Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”