Subj : BH&G 2556
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 16:42:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Cut Pork Chops
 Categories: Pork, Squash, Wine, Breads, Cheese
      Yield: 6 Servings
 
      3 sl Bacon; chopped
      1 sm Onion; diced
      1 sm Zucchini; shredded
      1 ts Chopped fresh rosemary
      2 cl Garlic; sliced
    1/4 ts Black pepper; + extra for
           - seasoning chops
    1/8 ts Salt; + extra for seasoning
           - chops
      2 sl White bread; crumbled to
           - make fresh bread crumbs
    1/4 c  Grated Parmesan cheese
      6    (1 1/2" thick) double-cut
           - pork chops
      1 tb Oil
    3/4 c  Dry white wine
 
  Heat oven to 350ºF/175ºC.
  
  In large skillet, heat bacon over medium-high heat until
  it begins to sizzle. Reduce heat to medium. Add onion;
  cook until softened, about 6 minutes. Add zucchini,
  rosemary, garlic, 1/4 teaspoon pepper and 1/8 teaspoon
  salt; cook until most of the liquid evaporates, about 5
  minutes.
  
  Remove skillet from heat. Add bread crumbs and Parmesan
  cheese to skillet; stir to mix. Transfer to small bowl.
  Wipe out skillet with paper toweling.
  
  Season chops on both sides with salt and pepper. Using tip
  of a sharp knife, cut pocket in each chop, cutting all the
  way through to bone. Place packed 1/3 cup stuffing into
  each pocket, pressing gently to flatten.
  
  In large nonstick skillet, heat oil over medium-high heat.
  Add 3 chops and brown, about 2 minutes per side. Transfer
  browned chops to large shallow roasting pan or 15" x 10" x
  1" jelly-roll pan. Repeat with remaining chops, adding
  more oil if needed. Pour wine into roasting pan.
  
  Bake chops in 350ºF/175ºC oven 45 minutes. Remove from
  oven. Serve warm.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Velveeta - you can eat it or you can wax your car with it."  Judy Garland

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