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Friday, February 16, 2007

Foodie Friday

Eat, drink and be merry....I'm sure that's Biblical?

Well, maybe not, but this is: She gets up while it is still dark; she provides food for her family. She watches over the affairs of her household and does not eat the bread of idleness. Proverbs 31:15 ,27

So in that vein, here's a recipe to aid in your pursuit of providing food and not being idle. (and, bonus, I don't think this recipe will cause you to get up while it's still dark!)

Apple & Gorgonzola Stuffed Pork Chops

Recipe serves 6
6 pork chops
1/2 onion chopped
2 t. garlic
1/2 c butter
2 cups fresh bread crumbs (4 pieces white, 4 pieces wheat bread chopped in food processor)
1 cup cornbread crumbled (I made my own, but you could use store bought or a box mix and freeze the rest to use the next time)
2 cups chopped apples (granny smith)
½ cup Gorgonzola or blue cheese (optional)
2 T. fresh chopped parsley
2 t. sage
1/4-1/2 cup chicken stock

Cook onion in butter until translucent. Combine breadcrumbs, cornbread, apples, parsley, herbs, salt/pepper and mix until combined. Add onion mixture. Stir together until combined. Add stock as needed to moisten stuffing. Use right away.

Brown chops on stove top with salt/pepper/garlic, stuff chops,then bake at 350 covered for 25 min. remove cover and bake for 20-30 min. more until juices run clear. Don’t over cook.

You can make a Gorgonzola cream sauce to serve on top or gravy or any kind of white cream sauce.

Serve with roasted potatoes and/or asparagus.


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