Apple-Mushroom Stuffed Pork Chops Menu for 8
The Menu
Apple-Mushroom Stuffed Pork Chops
Golden Potato Puffs
Carrot and Raisin Salad
Cobbler
The Recipes
Apple-Mushroom Stuffed Pork Chops
Serves: 8
4 tablespoons margarine, divided
1 (8-ounce) package fresh mushrooms, sliced
1/3 cup onion, chopped
1/3 cup celery, chopped
1 cup seasoned breadcrumbs
1/2 cup dried apples (or apricot halves), chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon rubbed sage
8 (1-inch-thick) center-cut pork loin chops cut with pockets
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup white cooking wine
1-1/2 tablespoons cornstarch
2 tablespoons water
Melt 2 tablespoons margarine in a large skillet over medium-high heat; add the mushrooms, onion and celery, and cook, stirring constantly, 5 minutes or until tender. Stir in the breadcrumbs and the next 3 ingredients; remove from heat. Sprinkle both sides and the pocket of each pork chop with salt and pepper. Spoon the vegetable mixture evenly into pockets and secure with wooden toothpicks. Melt the remaining 2-tablespoons of margarine in the skillet; add the chops, and cook until browned, turning once. Place the
chops in a lightly greased roasting pan or large shallow baking dish; add cooking wine. Cover and bake at 350-degrees for 45 minutes or until done. Remove the chops from the dish discarding the wooden picks; keep the chops warm. Remove and discard the fat from the pan and pour the drippings in a small saucepan. Combine the cornstarch and water in a small bowl, stirring until smooth; stir into the reserved drippings. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat; serve with chops.
Golden Potato Puffs
Yield: 8 servings.
2 cups mashed potatoes
2 eggs
4 teaspoons baking powder
4 tablespoons flour
Shortening
Mix first 4 ingredients together. Drop by teaspoonful into hot shortening. Cook until golden brown. Drain. Potato puffs are an excellent addition to most meals.
Carrot and Raisin Salad
Makes 8 side-dish servings.
Prep Time: 25 minutes, Chilling Time: 2 hours
8 medium-size carrots, shredded
4 stalks celery, finely chopped
1/2 cup raisins or chopped pitted dates [more or less to your taste]
1/4 cup chopped pecans or walnuts, toasted [more or less to your taste]
For the dressing:
1 cup reduced-fat mayonnaise
6 tablespoons low-fat (1% fat) milk
1/2 teaspoon salt
1/4 teaspoon black pepper
In a medium-size bowl, combine the carrots, celery, raisins, and pecans.
To prepare dressing, in a small bowl, whisk together the remaining ingredients. Pour dressing over carrot mixture. Toss to coat. Cover; refrigerate for 2 to 24 hours.
Cobbler
1 (18.25 ounce) box yellow cake mix
2 (21 ounce) cans cherry, peach, blueberry or apple pie filling
1 stick margarine
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
Line the Dutch oven with aluminum foil. Pour the pie filling of your choice in the Dutch oven, spread evenly. Add the yellow cake mix. Spread evenly. Cut 1/4-inch patties of margarine and place evenly along the top of the cake mix. Sprinkle the cinnamon on top. Sprinkle nutmeg on top. Place approximately 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden brown. Be sure to check it approximately every 30 minutes.
The Menu
Apple-Mushroom Stuffed Pork Chops
Golden Potato Puffs
Carrot and Raisin Salad
Cobbler
The Recipes
Apple-Mushroom Stuffed Pork Chops
Serves: 8
4 tablespoons margarine, divided
1 (8-ounce) package fresh mushrooms, sliced
1/3 cup onion, chopped
1/3 cup celery, chopped
1 cup seasoned breadcrumbs
1/2 cup dried apples (or apricot halves), chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon rubbed sage
8 (1-inch-thick) center-cut pork loin chops cut with pockets
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup white cooking wine
1-1/2 tablespoons cornstarch
2 tablespoons water
Melt 2 tablespoons margarine in a large skillet over medium-high heat; add the mushrooms, onion and celery, and cook, stirring constantly, 5 minutes or until tender. Stir in the breadcrumbs and the next 3 ingredients; remove from heat. Sprinkle both sides and the pocket of each pork chop with salt and pepper. Spoon the vegetable mixture evenly into pockets and secure with wooden toothpicks. Melt the remaining 2-tablespoons of margarine in the skillet; add the chops, and cook until browned, turning once. Place the
chops in a lightly greased roasting pan or large shallow baking dish; add cooking wine. Cover and bake at 350-degrees for 45 minutes or until done. Remove the chops from the dish discarding the wooden picks; keep the chops warm. Remove and discard the fat from the pan and pour the drippings in a small saucepan. Combine the cornstarch and water in a small bowl, stirring until smooth; stir into the reserved drippings. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat; serve with chops.
Golden Potato Puffs
Yield: 8 servings.
2 cups mashed potatoes
2 eggs
4 teaspoons baking powder
4 tablespoons flour
Shortening
Mix first 4 ingredients together. Drop by teaspoonful into hot shortening. Cook until golden brown. Drain. Potato puffs are an excellent addition to most meals.
Carrot and Raisin Salad
Makes 8 side-dish servings.
Prep Time: 25 minutes, Chilling Time: 2 hours
8 medium-size carrots, shredded
4 stalks celery, finely chopped
1/2 cup raisins or chopped pitted dates [more or less to your taste]
1/4 cup chopped pecans or walnuts, toasted [more or less to your taste]
For the dressing:
1 cup reduced-fat mayonnaise
6 tablespoons low-fat (1% fat) milk
1/2 teaspoon salt
1/4 teaspoon black pepper
In a medium-size bowl, combine the carrots, celery, raisins, and pecans.
To prepare dressing, in a small bowl, whisk together the remaining ingredients. Pour dressing over carrot mixture. Toss to coat. Cover; refrigerate for 2 to 24 hours.
Cobbler
1 (18.25 ounce) box yellow cake mix
2 (21 ounce) cans cherry, peach, blueberry or apple pie filling
1 stick margarine
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
Line the Dutch oven with aluminum foil. Pour the pie filling of your choice in the Dutch oven, spread evenly. Add the yellow cake mix. Spread evenly. Cut 1/4-inch patties of margarine and place evenly along the top of the cake mix. Sprinkle the cinnamon on top. Sprinkle nutmeg on top. Place approximately 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden brown. Be sure to check it approximately every 30 minutes.
