Brielle's Avalon

I popped by the store for a quick something and cauliflower was on sale so I bought some and fresh potatoes and updated that post (cauliflower pie). As I passed the meat counter I noticed pork chops for sale. Thick pork shops. Thick enough for stuffing. I had 1/2 a loaf of bread to get rid of so now I had plans for dinner. So here’s another blog post.

Throw the stuffing together. Cut up a stalk of celery, half an onion and half a loaf of yummy bread. Break in an egg, grind on some fresh pepper and melt 4 oz (1/2 a stick) of butter in a cup of broth with a good dash of Worcestershire sauce. A few raisins add a nice sweetness that goes well with pork, but you can leave them out. The egg is optional.

Realize that it’s Friday and run out for lottery tickets. Buy flowers on impulse, sort them into 4 arrangements then get back to cooking. What’s one more impulse buy at this point?

Pull the pork chops out of the fridge and cut them open.

Brown them briefly in bacon fat. Yes, you can use olive oil or any other fat you have, but bacon’s yummy. Use medium high heat to do this fast since the rest of the cooking happens in the oven. This is for looks and to get the flavour started.

Put the chops in an oven-proof pan and stuff with the stuffing, tucking the rest of the stuffing around the edges. Bake at 350 for an hour.

Make some gravy. I used milk because I forgot to save some broth before I froze it. A couple dashes of Worcestershire sauce makes it not taste like what you put on biscuits in the morning and goes great with the pork as well as the stuffing.

Serve with cauliflower pie, a salad or any vegetable you happen to have handy and the beverage of your choice.