Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

What are you doing in there? You’re not a recipe! April 24, 2008

Filed under: food,recipes — Mox. @ 6:46 pm
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Tasty 2-Step Pork Chops

-4 boneless pork chops
-1 can cream of mushroom or cream of celery soup (any variation is good)
-1/2 c water

1. Brown pork chops in a skillet.

2. Add soup and water. Cover and simmer until done.
Yeah-that’s getting kicked out of my recipe box. It tastes lovely (especially with cream of mushroom with roasted garlic soup), but…I think I can remember it and I need room in there for more involved things.


Pork chops and apples(auce). March 24, 2008

Filed under: food,recipes — Mox. @ 7:27 pm
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Apple Glazed Pork Chops

-2 tsp. vegetable oil
-1 tsp. dried thyme leaves
-1/2 tsp. ground nutmeg
-1/4 tsp. salt
-1/4 tsp. pepper
-1 lb. boneless center-cut pork chops
-1 small sweet yellow onion
-1 tart red apple (Jonathan), cored and thinly sliced
-1 tart green apple (Granny Smith), cored and thinly sliced
-3/4 c. apple juice
-2 Tbs. balsamic vinegar

1. Heat oil in large nonstick skillet over medium-high heat. Combine thyme, nutmeg, salt and pepper and sprinkle evenly over both sides of chops. Cut onion into 16 to 20 nearly paper-thin wedges. Cook pork chops and onions in oil until chops are well browned on both sides, 7 to 9 minutes.

2. Add apples and apple juice to skillet. Reduce heat, cover and simmer 25 minutes or until pork and apples are tender. Remove chops to warm serving platter. With a slotted spoon, lift apples and onions from skillet, leaving drippings, and arrange around pork.

3. Increase heat to medium-high. Cook juices, uncovered, until they have reduced to about half of original volume, 5 to 8 minutes. Stir in balsamic vinegar and cook, uncovered, 1 minute. Spoon sauce over pork, apples and onions.

Makes 4 servings.
J, whose job it is to pick out the onions at the grocery store, does not believe in small onions. Due to this, we usually end up with more onion that intended. The point I’m getting at is that I used a little more onion than the recipe called for. Had I realized the onion/apple relationship before making this recipe, I probably would have stuck it in the recycling bin, dooming it to a life of obscurity because I was afraid to make it. Turns out that the “marriage” of apple and onion is delicious.


I shouldn’t go grocery shopping by myself…I always screw something up. February 1, 2008

Filed under: food,recipes — Mox. @ 1:35 pm
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Stuffed Pork Chops
-3 slices thick-cut bacon, diced
-2 shallots, finely chopped
-2 cloves garlic, finely chopped
-8 oz. mustard greens, stems removed, leaves torn into small pieces
-4 oz. sharp cheddar cheese, finely diced
-1 c. finely diced cornbread (from purchased cornbread, corn muffin, or toaster corncake)
-1 Tbs. grated Parmesan cheese
-8 boneless pork loin chops (6 oz. each), 1.25″ thick
-1/2 tsp. each salt and freshly ground pepper
-1 Tbsp. olive oil

1. Cook bacon slowly in a large saute pan or Dutch oven over low heat, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain. Discard all but 1.5 Tbs. bacon drippings from skillet.
2. Add shallots and garlic to drippings, cook over medium heat 2 minutes, or until fragrant. Add greens, cover pan and cook 7 to 9 minutes, stirring twice, until greens are tender. Cool completely. Stir in cheddar, cornbread, Parmesan, and bacon.
3. Place pork chops on a flat surface; with a sharp paring knife, make a 1″ incision on meaty side of each chop. Swipe the blade back and forth inside the chop to make a pocket all the way back to the fat side of the chop, without cutting through the chop. Stuff each chop with a heaping 1/4 c. stuffing. Wrap each chop tightly in plastic wrap and pack in a freezer container; freeze up to 1 month.
4. Thaw chops in refrigerator overnight.
5. Heat oven to 375 F. Season chops with salt and pepper; secure openings with toothpicks when thawed. Heat olive oil in a large ovenproof skillet; add chops and cook 2 minutes per side, until browned. Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155 F on an instant-read thermometer. Remove chops to a platter; cover with foil and let stand 5 minutes. Remove toothpicks before serving.
Makes 8 servings.


I made the cornbread myself (from a Jiffy cornbread mix)-ended up only using 1/4 of the pan, so I had leftovers-yay!(I like cornbread). I accidentally didn’t get thick enough pork chops, so it was slightly more difficult to create and fill the pockets. They also didn’t take quite as much stuffing. I didn’t do the make-ahead-and-freeze method as suggested by the recipe-just prepared and cooked them all in one night. I really liked the way this dish turned out, aside from my screwups.