Monday, June 17, 2013

Pork and Carrots, Take 2, only much better

So my leftover pork and carrots needed to be used, and this time I am much, much happier with the results. This time I decided on stuffed pork chops with apple and raisin filling. The carrots come in later, for a little spicy Moroccan dip.

First, assembling the filling:
1 peeled and chopped apple
1 small diced onion
ground sage
1 cup white bread cubes
1 egg, beaten
1 tbsp butter
salt & pepper
1/2 cup chicken broth
Several small pork chops (I pounded out mine)

Sautee the apple, onion and sage in olive oil until onion is translucent, about 5-7 minutes. Turn off the heat and add the bread, egg, butter, salt & pepper, then as much chicken broth as the mixture will soak up.

Lay out your pork chops on a lined baking sheet, and fill them to your hearts content!

Roll the pork chop over a bit to get it to stay pretty well closed. I didn't put in the energy of tying them up or skewering them and it was fine. Also, I put the extra filling between the chops on the sheet to cook it up, because I didn't want to leave any deliciousness behind. Bake at 375 for 25-30 minutes, it probably depends on the thickness of your chops, you may need more time. Pork should be cooked to at least 160 degrees.

Plate up and enjoy the amazingness! This was so so good that I can't recommend it highly enough... go... make them now! (Despite the kind of obscene color and texture of the pork, ignore that, I promise, no regrets)

Also, the small bowl of orange on the plate is this Morrocan-Style Spicy Carrot Dip, and it was also very very good. WAY better than yesterday's mash. Definitely choose this over that.

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