Stuffed Pork Chops

I know most of us are always looking for an easy meal to make for our families. I prepare most meals for two but when the grandchildren are coming for a visit or I know I'm having guests I double and triple up meals.

First I want to say if you all didn't know by now I love pork and will prepare it often.  It cooks easily and depending on the day and time you can marinade or add any herb (thyme, rosemary, dill) to it and it will do fine.

My most favorite cut is the tenderloin or loin end but I'm not opposed to any actually. The butt cut is usually the most most  grade.  Pork rocks in my house.  The below is an example of one easy and delicious family meal.  I served it with a baked sweet potato and applesauce.  Yummy!

Here's what I did. When I was at the store the other day I bought 4 thinly sliced boneless pork chops and decided to make stuffed pork chops with them.  I had some stove top stuffing and created my version of a stuffed pork chop. 

This meal is very easy to put together.  Bottom one pork chop, center 1 to 2 T. stove top stuffing, Top the other pork chop.  Press slightly and place a little oil in the bottom of a baking dish.  Place stuffed pork chops in dish and season with salt, pepper, parsley and paprika.  Preheat oven to 350 degrees. Place the dish in the oven uncovered for 10 minutes and then covered for 30 minutes. ** Check after 20 minutes.  Depending on your oven they might be done.

Applesauce and a baked sweet potato as sides.


Happy Easy Cooking,

Soup's On: Easy Wedding Soup!

Not everyone has time to make mini meatballs for wedding soup so you avoid making it, Correct?

I make a quick version and it takes about an hour from start to finish.  Quick and Easy! I think you can handle a hearty bowl on a cool, damp or chilly day especially when it's done 1,2,3.  Enjoy!

Here's what I do.  I did it today and although I had to go out for the acne de pepe everything else was at my finger tips.  Note:  Since it's fall and winter is approaching keep large containers of chicken and beef broth for these days.

1 lb. or less good quality ground beef (today I used round)(lean)
1 medium carrot chopped
1/2 to 1 package frozen spinach(rinse and squeeze to remove as much water as possible) Note: When using frozen spinach I place a few tablespoons of water in a large bowl with the spinach and microwave for a few minutes to thaw. (fresh can be used but rinse well and cut in small pieces)
1-28 oz. Chicken or Beef Broth
2 cups water
8 oz. Acne de Pepe
Pecorino Romano cheese to taste

In a medium size pot add 1 to 2 T olive oil. Place beef in pot with a pinch of salt and pepper.  Cook slowly while breaking beef apart in small pieces until all red disappears.  Add carrots, spinach cooking for a few minutes.  Add, broth and water.  Simmer until carrots are tender.

In a separate pot cook pasta according to directions.  Drain and rinse.  Add to Soup.  Sprinkle with some grated Italian cheese

9/26/12.
1/5/13

Italy #4

Pictures to share and lots of memories in my head that will last forever.  Please enjoy Venezia or Venice.