Thursday, October 7, 2010

Pork Chops With Stuffing On Top

Tonights dinner was an old favourite of ours, had to make a couple of compromises with the cut of meat and the vegetables to what I wanted but its all good.

Cast of characters

  • Pork chops - I normally use medalions or steaks but the supermarket was out of both
  • Seasoned Stuffing Mix - You can use any brand but the generic brands are just as good
  • Potatoes
  • Pumpkin
  • Savoy Cabbage - I wanted fresh beans but the supermarket had none of those either - how rude is that!
Step 1
Pour a quantity of the stuffing mix into a bowl, add water and mix. I can't give exact quanties because I never measure. It's better to add the water in stages, the mix needs to be wet but not soggy.

Step 2
Place the meat in the pan and then cover the top with the stuffing mix about 1cm thick.

Step 3
Add potatoes and pumpkin to pan and bake in oven 180° - 200°
The stuffing should be brownish and crispy on tp while still being moistinside. If the stuffing is cooking too fast cover with foil to prevent it from burning. Turn vegetables as needed during cooking.

Step 4
Cook cabbage and make gravy

The finished result

There was more fat on these chops than we are used to but it was easily cut away. The meat was beautifully tender though.

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