Yo Pork Chop, Stuff It!

We only eat pork a few times a year, so I like to keep it interesting when we do.   It is the other white meat so they say.  I am just really not a pork person, I don't know why, my mother always made it so good.  It is not an expensive meat to buy, I think it's as inexpensive as chicken.

I rummaged through the pantry to find out what to do with these two boneless center cut pork chops, there was just two of us eating.  I found cornbread stuffing that I keep on hand for times like these.  And so the story begins, I stuffed them and this is how I did it.

Two center cut boneless pork chops and a box of Stove Top Cornbread Stuffing Mix.  Cook the stuffing according to package directions (secret - I didn't use the butter).

 While the stuffing was cooking, I trimmed almost all the fat from the chops with a sharp knife, I don't like the fat on my meat.  Be careful with that knife, you don't want a trip to the emergency room!

 Then I butterflied them, cut them down the center, but not all the way through.  A little olive oil in the bottom of my baking dish so they don't stick.

 I had some pork seasoning in the pantry as well, and sprinkled both of the chops with it.  I figured, what the hay, gives it more flavor.  Place them in the baking dish open side up.

 Ok, that stuffing is ready and time to stuff the pork chops.  Fill them until you can't fit anymore and close the lid (fold over the top of the pork chop).

 Sprinkle more of that pork seasoning on top, and about 2 tablesooons of water in the bottom of the dish.

....... cover with foil so they don't dry out, bake at 350 degrees for about 45 minutes or until juices run clear.  During baking, I baste with the juices.  And remember, all oven temperatures are different, so baking time will vary.

WOW!  Tender and juicy stuffed pork chops.  I didn't serve gravy, but you certainly could.

 

And there is nothing better with pork than apples.  I peeled two apples.......

 slice them, put them in a frying pan.....

 with 2 tablespoons of butter, 2 tablespoons brown sugar and 1/2 teaspoon of cinnamon.

 What did I get?  Amazing cinnamon apples served right next to my stuffed pork chops!  What a yummy Fall meal, the hubby was happy too!  He said he fell in love all over again. With me that is, not the food.

It's Gobble, Gobble Time

Fall has arrived here in the East, and I am in full gear of making stick to your ribs kind of meals.  I love, love, love this time of year! It's a cozy time, more settled, less running around, a time to kick back and enjoy life on the quiet side.

While I was at the market back in the Summer, I bought half of a Honey Brined Turkey Breast and stuck it in the freezer.  It was time to break it out, since it has been on my mind during these cooler days of September. Check out what I did with it!

I started off with these three ingredients to make a tasty, juicy turkey breast and the start of my meal.

 I didn't see any sense in buying a bag of stuffing mix, because they are too big for just two people, so I opted for the easy way out and used boxed.  I made the cornbread stuffing according to the package directions, and then mounded it in the bottom of my baking dish.

 This was the packaging that my turkey breast came in.  As you can see it was about a 2 1/2 lb turkey breast.  I think only Wegman's sells these and they are fantastic!

 I placed the turkey breast on top of the stuffing, drizzled 2 tablespoons of honey over it and sprinkled 1/4 teaspoon of poultry seasoning over the top.  Add 1/3 cup of water to the baking dish, cover with foil and bake in a preheated 375 degree oven for about 1 hour. In the last 10 minutes remove the foil so it browns nicely.  All ovens are different, so check to see if juices run clear before taking it out of the oven.

 WOW!  It was so juicy, sweet and delicious.  It was a mini Thanksgiving meal.

 Oh, and DO NOT forget the cranberry sauce. This turkey breast and stuffing served 2 of us with leftovers for 2 more people.  I also served a small wedge salad of iceberg lettuce, cucumbers and tomatoes with ranch dressing, my dinner was complete and filling.  I WILL be making this again.