In this between time between Thanksgiving and Christmas we entertain a lot of family and friends and I’m always on the search for a good recipe that’s easy and delicious. I’m sure I’ve found one that you will enjoy for many years to come. It’s the perfect recipe to serve to guests when you are short on time but want to serve an elegant dish. From the first time I tried it I knew it would be ending up in my “favorites” recipe book. I hadn’t made it for awhile but recently made it for my parents and my mother in law. My mom and mother in law are both excellent cooks and they enjoyed it tremendously.
See you next month. Meet me in the kitchen.
Lisa Breithaupt, The Gourmet Librarian
Pork Chops with Apples and Stuffing
6 boneless pork chops (I put 8 in my huge casserole dish, pork chops with bones also work fine)
1 T. oil
21 oz can apple pie filling
6 oz package of stuffing mix prepared
Directions: Brown the chops in oil. Grease a casserole dish (9 X 13 is recommended). Spread the canned apples in the bottom of the dish. Place the chops on top of the apples. Prepare the stuffing according to the box directions. Spoon the stuffing over the chops. Cover dish with aluminum foil. Bake at 350 degrees for approximately 1 hour. Uncover and bake for 10 minutes more.
Serve by using a spatula to scoop out a chop with both a generous serving of apples underneath and the stuffing on top. I usually serve with green beans or asparagus and a salad. To cut preparation time I do not prepare the stuffing on the stove. I use very hot tap water and mix it up in a bowl. It will cook during the baking process. I also stir a cup of Craisins in the stuffing as I prepare it. The Craisins give an additional sweetness and makes the dish look festive for the holidays. Enjoy !!
One of my favorite TV cooks, Emeril Lagasse makes no secret of his love of pork. Another favorite of mine, Paula Deen, cooks some variation of pork chops about once a week. Pork is delicious, nutritious and economical which is a plus in these economic times. I am always looking for easy, delicious, economical recipes to cook for my own family, and I came across this one a few weeks ago. At first I was a little leery but as I was making it I was thrilled to see how easy it was. I had this recipe ready to put in the oven in a matter of minutes. When my husband took a first bite he immediately asked when I was planning on making it again. I made it for a friend who recently had a baby and her whole family enjoyed it. I also shared it with another friend of mine, and it was a hit at her house. I hope you enjoy it as well.
Pork Chop and Wild Rice Bake
- 1 package (6 ounces) seasoned long grain and wild rice mix (I used Uncle Ben’s brand)
- 2 cups of water
- 1 1/3 cups French’s French Fried Onions, divided
- 1 package (10 ounces) frozen cut green beans, thawed and drained
- 1/4 cup orange juice
- 1 t. grated orange peel
- 4 boneless pork chops (I put 6 in the casserole dish)
Preheat the oven to 375 degrees. Combine rice mix and seasoning packet, water, 2/3 cup of the French Fried Onions, green beans, orange juice, and orange peel in casserole dish. Arrange pork chops on top. Bake uncovered, 40 minutes or until pork chops are no longer pink near center. Sprinkle chops with remaining French Fried Onions and bake five more minutes or until onions are golden.
I decided to try a variation and it also turned out delicious. I love the Zataran’s Caribbean rice mix. I used that instead of the Long Grain and Wild Rice mix, and I also added a can of chunk pineapple. Instead of the orange juice, I used the pineapple juice that was in the can. I sprinkled the chops with a little curry powder and some Mrs. Dash. This variation proved to be delicious, and I now have two ways to prepare these pork chops.