![]() Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Remove pork chops from pan and let rest 10 minutes. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. ![]() Stuff each chop with apple mixture and hold together with skewers. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Place seasoned pork chops on top of the apples and onions. Add the remaining 2 cups onions and cook until translucent. Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching. ![]() Melt the remaining margarine over high heat. Season pork chops on all sides with seasoned salt, rosemary and thyme. Add the pork chops in batches and brown well (about 3 minutes/side). Place apples and onions in the prepared dish set aside. Whisk together pepperoncini liquid, beef stock base, and 1/2 cup water in a small bowl. Spray a large baking dish with cooking spray. Using a paring knife to cut a deep horizontal slit into each chop to create a pocket. Add onion, and cook, stirring often and scraping up any browned bits on bottom of skillet, until onion softens slightly, about 4 minutes. Combine corn, bread crumbs, egg, and butter in a medium bowl mix until stiff and well combined. In a large mixing bowl, combine the Stove Top stuffing mix with the hot chicken broth, butter, and milk and stir to combine. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Meanwhile, microwave the chicken broth for 2 minutes (or bring it to a light boil on the stovetop). Add wine, stirring to loosen browned bits from pan. In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Bake, uncovered, at 350 for 25-30 minutes or until a thermometer reads 160. Mound the stuffing on top of each pork chop. Transfer the chops to a plate and tent with foil. Gently add 2 chops to the skillet and cook for 4 to 5 minutes, gently flipping the chops in the pan. Remove chops from the pan, and deglaze the pan with the Moscato wine. Heat a large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil. Melt the butter in a large skillet over medium heat and brown the chops well on both sides (about 10 minutes on each side). All my animals come from Rescue Agencies.Gently cut pockets into chops by slicing horizontally in the side. In a large ovenproof skillet, brown chops in oil. In a medium bowl, fold together bread crumbs, onion, butter, water, and sage. Stuff each chop with about cup of the leftover stuffing. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. I have a huge garden, blueberry and blackberry bushes. As a single mom I use them as my guinea pigs.sometimes it works, sometimes it doesn't. I have two boys who will usually eat most things I put in front of them.
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