Constance
Master Chef
I have some lovely center cut, inch thick pork chops thawed for supper. I want to stuff them, then sear, add some sort of liquid, then cover and finish in the oven so they will be tender.
Any ideas about the stuffing? I have French Bread for crumbs. In the freezer I have cubes of pesto, fresh sliced mushrooms sauteed with garlic & olive oil, sliced leeks, chopped sweet peppers, and chopped spinach. I also have a bit of cooked sausage left from breakfast yesterday, bacon, and assorted cheeses.
Any ideas about the stuffing? I have French Bread for crumbs. In the freezer I have cubes of pesto, fresh sliced mushrooms sauteed with garlic & olive oil, sliced leeks, chopped sweet peppers, and chopped spinach. I also have a bit of cooked sausage left from breakfast yesterday, bacon, and assorted cheeses.