This recipe came from my Aunt Michele, who infamously loves recipes that are quick, easy and delicious.
4 pork chops, fried (not grilled) and seasoned with seasoning salt
1 can of apple pie filling
1 box Stove Top stuffing, I used chicken
Place fried pork chops in a casserole.
Pour pie filling over top.
Make stuffing according to the package and place over apples.
Cover and bake @ 350° for 30 minutes, then uncover and bake for 30 minutes more.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Tuesday, March 2, 2010
Wednesday, October 21, 2009
Harvest Apple Stew
Stew has always been a take-it or leave-it thing for me. It's great in the fall, but it seemed to be one of those things that you always make too much of and end up eating forever. This is not one of those stews. The secret: apples & beer. Abby devoured hers and I went back for seconds. And I'm looking forward to eating the rest tomorrow for lunch!
2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked
Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.
Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.
Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.
Discard bay leaf & adjust seasonings if needed.
Serve over egg noodles in shallow bowls.
I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!
2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked
Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.
Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.
Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.
Discard bay leaf & adjust seasonings if needed.
Serve over egg noodles in shallow bowls.
I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!
Sunday, March 29, 2009
Golden Pork Chops
This has got to be one of my absolutely favorite meals! I love pork chops, and found this to be a tasty twist on a classic.
1 can cream-style corn
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 tsp. paprika
1 box Jiffy Corn Bread, prepared & crumbled
4 boneless pork chops
Glaze
1 Tbsp. brown sugar
1 Tbsp. spicy brown mustard
Brown pork chops on the stove. In a large bowl, combine the corn, onion, celery & paprika. Stir in corn bread and transfer to an 11x7x2 baking dish. Arrange pork chops over stuffing. Combine brown sugar & mustard; spread over chops. Bake uncovered at 400° for 35-40 minutes.
1 can cream-style corn
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 tsp. paprika
1 box Jiffy Corn Bread, prepared & crumbled
4 boneless pork chops
Glaze
1 Tbsp. brown sugar
1 Tbsp. spicy brown mustard
Brown pork chops on the stove. In a large bowl, combine the corn, onion, celery & paprika. Stir in corn bread and transfer to an 11x7x2 baking dish. Arrange pork chops over stuffing. Combine brown sugar & mustard; spread over chops. Bake uncovered at 400° for 35-40 minutes.
Subscribe to:
Posts (Atom)
