This week is a carry over on last week because I did not have to do a lot of shopping because of the great deals from the week before. Left to cook this week is
porkchops
hash
roast
hamburger
chicken patties
I did pick up some apples and believe I will use some of them to create this pork chop recipe
- .5 ounces of dried mushrooms
- 1/4 cup apple juice
- 1 cup peeled, cored and diced Granny Smith apple
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 3 tablespoons crumbled feta or blue cheese
- 1/4 cup coarsely chopped walnuts
- 1/4 cup herb seasoned stuffing mix
- salt and pepper to taste
- 4 boneless pork chops 1/2 inch thick, butterflied
- 8 tablespoons maple syrup
Rehydrate the dried mushrooms in the apple juice for 30 minutes. In a nonstick skillet, sautee the apples in the olive oil over high heat until lightly browned and softened. Granny Smith apples are recommended as they are a firm apple and will maintain their shape. Reduce the heat to medium and add in the garlic. Strain the mushrooms through a coffee filter, reserving the liquid. Add the liquid to the apples. Chop the mushrooms and add to the apple mixture. Allow to come to a boil, add in the stuffing mix and stir to combine. Turn off the heat and allow to cool. While the stuffing and apple mixture is cooling, preheat your oven to 350 degrees and spray an oven safe baking dish large enough to hold the chops comfortably. When the stuffing mixture has cooled completely, add in the cheese and the walnuts. Season the pork chops with salt and pepper. Open up the chops and spoon 1/4 of the stuffing into each one. Drizzle one tablespoon of the maple syrup over each chop. Place in your oven and cook for 15 minutes. Drizzle the rest of the syrup over the chops and finish cooking until the a thermometer reads an internal temperature of 145 degrees. Let rest 3-4 minutes before serving
recipe source: examiner
menu plan monday
your menu looks great!
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