Dinner Tonight

Glazed Stuffed Pork Chops

1 pkg. (6 oz.) Stove Top stuffing mix for chicken
1 1/2 cups apple juice
2 Granny Smith apples, divided (I used what I had on hand, Gala)
6 bone-in park chops (3 lbs.), each with picket cut for stuffing
1/2 tsp. back pepper
1/3 cup plus 1 T raspberry vinaigrette dressing, dividied
1 T brown sugar
1 T Dijon Mustard (I used regular)

Preheat oven to 375*. Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 of the apples into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13×9-inch baking dish.

Heat large nonstick skillet on medium-high heat. Add half of the chops; book 2 min. on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 12 rings. Place 2 apple rings over each chop. Brush evenly with 1 T of the dressing.

Bake 20-25 minutes or until chops are cooked through. Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over the apples and chops. Makes 6 servings.

Shortcut: substitute bone-in pork chops without the pockets cut for stuffing. Place all of the stuffing mixture in the baking dish and continue as directed. (This is what I did!!)

Corn Souffle (Julianne made this)
2 T butter
1 pkg. (8 oz.) cream cheese, cubed
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs, lightly beaten
1 cup cheddar cheese, shredded

Preheat oven to 350*. Microwave butter in medium bowl on high for 30 seconds or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.

Pour into greased 13×9-inch baking pan; sprinkle with cheddar cheese.

Bake 40 minutes or until golden brown. Cool slightly. Makes 16 servings.

Both of these were delicious and they are going into my permanent recipe book.
(graphics from Graphic Garden)

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