Stuffed Double Pork Chops

Ok this is a good one I need to say. First it has been so long since I stuffed any meat. I like the large amount of parsley they use I am a parsley lover. Any herb that you like can actually be substituted in this recipe. Pork is truly the other white meat. When herbs can come out of my garden then it makes it even Betta.








You all know how much I love my vintage cook book selection. This one was so ahead of it's time with Herb's.







Alright then the book for today is Herbs for the Kitchen.....1943


Double Pork Chops Stuffed
This makes 4 servings

4 double pork chops at least 3 inches, cut with a "pocket" on the meat side
1/2 lb spinach
1 garlic clove
1 tablespoon olive oil
1/2 cup chopped Parsley
1/2 teaspoon Thyme
1 teaspoon Summer Savory (spice)
A Pinch Sweet Basil
1/2 cup dried bread crumbs
salt and pepper
1/3 cup hot water
2 tablespoons dry white wine

* I adjusted the of the size pork in my recipe which changed the time to cook by half.

NOTE: I do a lot of cooking so I will buy a whole pork roast and cut my own chop. This way I have control over the size. Also I can brine the roast prior to making any recipe to tenderize the pork. This guarantees it always comes out tender not tough like pork which can happens due to it's lack of fat. I will post a brine recipe and instructions in another post!





Wash spinach, salt it, and cook it without water for 10 minutes. This takes less time but it depends on the flame. Keep it low. The spinach has a lot of liquid in it so it is ok. Drain and chop.





 Mince garlic and fry in oil for 5 minutes. Careful not to burn.









Add your parsley, herbs and stir well.  Now add bread crumbs, spinach, salt and pepper to taste and simmer on low for 5 minutes.


Let cool, then stuff pockets of chops with this mixture.







Time to stuff those babies. My chops are about an inch thick give or take. I cut the chops open enough to stuff approximately 1/4 to a 1/2 cup of stuffing into each chop. Give or take.







Bake chops at 325 degrees for 45 minutes, basting every 10 minutes with basting liquor of the hot water, wine and salt to taste.

Almost done forgot to take a picture when I stuffed them. I was excited and hungry.

Now, back into the oven! 










I loved it...Made some wild rice to go with it and salad form the garden.

If I keep doing this I'm going, will did gain weight at quite a fast pace..thus the morning walks are getting very brisk

Enjoy

Old Fashion Turkey Stuffing

Well this Thanksgiving my Mama now lives with us. How convenient because everyone loves her stuffing. She makes just your standard stuffing but her love makes it everyone's favorite. I watched with eager anticipation to see the secret ingredients and all the magical ingredients. It must be the love. When I was little all I did was grab a handful as I passed the bowl prior to her cooking it.

She would not let me near the creation as she was working. It was a delightful time and great memory.

  

Ingredients

One chopped onion white or red
3 to 4 celery sticks chopped
Homemade croutons or enough dried bread squares to fill a large brownie pan or a bag of store bought if you must
Enough chicken stock to coat everything about 2 cups
1/2 cup of butter melted that is one stick
1 finely chopped garlic clove

Salt and Pepper are the only seasoning you should need. 

Season to taste with salt and pepper you can personalize your stuffing with so many different herbs like rosemary, sage, basil, thyme it endless. Warm your chicken stock and butter together in a pot on the stove, until just warm and combined




Mama puts all the bread cubes into a large bowl adds the onion, celery and garlic. She then takes the butter and chicken broth that have been mixed together on the stove in a pot and slowly pours it over the mix.






She does this a small amount at a time she wants the bread coated but not just one section soaked to become mushy. You will be surprised how fast that bread soaks up the juices.

Now put it into a baking vessel we use a large brownie pan. Cook the stuffing at 350 for 45 minute to one hour. You can make it the day before and cook it for 30 minutes then put it into the oven for 30 minutes prior to your dinner.








You can uncover it 10 minutes before to crisp the top if desired.

I know I know where is the magic? The magic is like any recipe our Mommy or Grandma made. They put love and sometimes ingredients we will never know because it came so naturally to them they assume we know. Funny Mommy !!!!

Look at that a before and After picture. I am getting there people! Rome was not built in a day!