Stuffed Pork Chops

My husband will pick chicken over pork chops every time. I have never heard him ask for pork chops. He thinks they are going to be dry and lack flavor. Well, pork chops were on sale and they looked good. Since I still had some apples left on my counter, I decided to stuff them. Oh, these pork chops came out so good. My husband said this is the best pork chop recipe he ever ate. I know he doesn't eat pork chops a lot but it is still nice. He said the bacon gave the pork chops just the right enough of flavor and saltiness. I will definitely make these again.

Stuffed Pork Chops
4 bacon stripes
1 apple, chopped
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
4 boneless pork chops
1 tsp butter
1/2 cup white wine

Directions:

1. In a skillet, cook the bacon until crispy over medium heat.
2. Remove the bacon and crumble the bacon onto a paper towel lined plate. Set aside.
3. Drain the excess bacon grease from the skillet.
4. Add the butter to the skillet and evenly coat the bottom.
5. On another plate, mix the thyme, salt, and pepper. Set aside.
6. Preheat the oven to 350 degrees F.
7. Carefully, cut the pork chops in half to make a pocket.
8. Stuff the pocket with pieces of the chopped apple and crumbled bacon.
9. Press both sides of the pork chops into they thyme mixture.
10. Place the pork chops into the skillet and cook for about 2 minutes per a side.
11. Place the pork chops into an oven safe dish with the wine and cook in the oven for about 15 minutes and the internal temperature reaches at least 145 degrees F.
12. Allow the pork chops to rest for five minutes before serving. 

Recipe by Jen of Sweet Morris.

One year ago...................I made Focaccia Bread.

Did you already know.......
-According to USDA, pork internal temperature should reach 145 degrees F for medium rare.
-Pork served today is leaner than past generations.
-Pork usually has less saturated fat than the ones served in past generations.

Smothered Pork Chops

Recently, I attended my son's school conference. It went well and his teacher told me how she liked how happy my son was and that he never complained. So, I told him what his teacher said then I asked him why he was so happy. He looked at me and said, "What is there not to be happy about? I have a good life." Isn't he great? Sometimes I feel like I must be doing a good job on some days. I'm just glad I don't receive a report card since it may say A for effort but C for child arrived at school one day with socks that did not match which would always be my oldest daughter's case since she is adamant about her socks being different. It's a fashion statement.

Since we have been eating a lot of poultry lately, I decided I needed a change and went with some pork chops. These pork chops came out really tasty. It was even husband approved. 

Smothered Pork Chops
1 cup all purpose flour
1 Tbsp onion powder
2 Tbsp garlic powder
1 tsp cayenne 
2 tsp salt
1/4 tsp ground black pepper
4 pork chops, bone in about 3/4 inch thick
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh parsley, for garnish

Directions:

1. On a plate, mix the 1 cup flour, onion powder, garlic powder, cayenne, salt, and pepper.
2. With a paper towel, pat the pork chops dry to remove any moisture.
3. Dredge the pork chops through the flour and shake off the excess flour.
4. Heat a large skillet over medium heat and add the olive oil.
5. When the oil is hot, carefully add the pork chops to the pan and fry for 3 minutes per a side until golden brown.
6. Remove the pork chops from the pan and set aside on a clean plate.
7. To the skillet,sprinkle a little of the seasoned flour.
8. Whisk the flour into the drippings until dissolved.
9. Add the chicken broth to the pan and whisk.
10. Cook the broth for about 5 minutes until it thickens slightly.
11. Stir in the buttermilk and return the pork chops to the pan.
12. Allow the pork chops to cook covered in the sauce for about 5 minutes and the pork is cooked through.
13. Season with salt and pepper.
14. Garnish with the parsley. 

Recipe adapted from Taylor Florence.
One year ago.........................I made Cheesy Potato Gratin.

Did you already know...........
-Almost 50 million children attended public elementary and secondary school this fall.
-Over 5 million children attend private elementary and secondary school.
-The public schools employs about 3 million full time teachers.