Luckytrim
05-30-2009, 12:40 PM
BAKED STUFFED PORK CHOPS w/ CORN RELISH
6 center loin pork chops, cut 1½ " thick with a pocket
1/2 c. celery, finely chopped
4 T. butter
1/3 c. water
2 c. soft bread cubes
salt and pepper to taste
Simmer, celery, half of the butter and water in a covered saucepan about 5 minutes or until the celery is tender.
Toss together with the bread cubes and divide the mixture, stuffing the chops.
Use a skewer or toothpicks to keep them closed.
Season with salt and pepper.
Melt the rest of the butter in an oven-proof skillet; Brown the chops on both sides.
Cover and bake in a preheated 350° F. oven for 40 minutes.
Uncover and continue cooking for another 15 minutes.
Spoon a few tablespoons of Corn Relish over each chop and serve.
FRESH CORN RELISH
3/4 CUP THAWED FROZEN CORN
1/4 CUP FINELY DICED GREEN BELL PEPPER
1/4 CUP FINELY SLIVERED RED ONION
1 TBL VEG. OIL
2 TBL SWEET RICE VINEGAR
1/4 TSP CELERY SEED
1/4 TSP DRY MUSTARD
1/4 TSP SALT- BLACK PEPPER
1/2 CUP CHERRY TOMATOES, CHOPPED
TOSS TOGETHER EVERYTHING
COVER AND REFRIGERATE UNTIL READY TO SERVE.
MAKES ABOUT 1 1/2 CUPS.
6 center loin pork chops, cut 1½ " thick with a pocket
1/2 c. celery, finely chopped
4 T. butter
1/3 c. water
2 c. soft bread cubes
salt and pepper to taste
Simmer, celery, half of the butter and water in a covered saucepan about 5 minutes or until the celery is tender.
Toss together with the bread cubes and divide the mixture, stuffing the chops.
Use a skewer or toothpicks to keep them closed.
Season with salt and pepper.
Melt the rest of the butter in an oven-proof skillet; Brown the chops on both sides.
Cover and bake in a preheated 350° F. oven for 40 minutes.
Uncover and continue cooking for another 15 minutes.
Spoon a few tablespoons of Corn Relish over each chop and serve.
FRESH CORN RELISH
3/4 CUP THAWED FROZEN CORN
1/4 CUP FINELY DICED GREEN BELL PEPPER
1/4 CUP FINELY SLIVERED RED ONION
1 TBL VEG. OIL
2 TBL SWEET RICE VINEGAR
1/4 TSP CELERY SEED
1/4 TSP DRY MUSTARD
1/4 TSP SALT- BLACK PEPPER
1/2 CUP CHERRY TOMATOES, CHOPPED
TOSS TOGETHER EVERYTHING
COVER AND REFRIGERATE UNTIL READY TO SERVE.
MAKES ABOUT 1 1/2 CUPS.