Let's admit it: our options for prepared foods have never been better. There are times worth paying for convenience, but we might have to accept certain debatable ingredients. All of us have our favorite suppliers - but let's be honest, there are also times not worth the high ticket price, and perhaps some ingredients we are not cool with. Support your local grocers and farmers, but...
...when you have a few extra minutes, and can plan a brief time between suitcase refreshes :-)) Try this Butcher-classic which is simple, and soul-warming!
1 large carrot, finely diced1 small onion (I used purple), finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
4 extra-thick boneless loin pork chops
1/2 box favorite cornbread stuffing mix (I used Trader Joe's)
Preheat the oven to 400F. Heat a bit of olive oil in a medium skillet and sauté the carrot, onion and celery over medium heat. Cook this 'mirepoix', stirring often, until it is softening and coloring, about 10 minutes. Add the garlic and continue cooking another 2-3 minutes.
Meanwhile, with a very sharp knife, carefully slit a pocket into the middle of each pork chop. You should leave about a half inch uncut on all the remaining three uncut sides. Use your fingers to stretch out each pocket a bit.
Plan water and butter for making the stuffing on the wetter side of the package directions. The stuffing will dry out a bit during baking. Tip the veggies into a large mixing bowl and add the bread crumbs. Add the boiling water, any spice mix, and melted butter, and mix well. Fill the stuffing into the pockets, distributing evenly, and allowing extra stuffing to crown the top of the pocket. Place the chops, standing up, in an oiled dish and bake for about 20-30 minutes, until the internal temperature of the chops is 135F.
Serves 4.
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