Thursday, February 4, 2010
Stuffed Pork Chops with Scalloped Potatoes.
Stuffed Pork Chops
8 pork chops, cut 1/2" thick
1 pound of italian sausage
1 cup loose spinach, chopped
1/4 cup of shredded mozzarella cheese
1/2 tsp. pepper
1 tsp. salt
Preheat over to 375.
With a paring knife, butterfly each pork chop. (Carefully cut the pork chop horizontally through the center of the chop. Once you have made a cut, open up the chop to see if you need to make another cut. ) The idea is to create a "pocket" for your stuffing. Be careful not to cut the whole way through.
Mix together the rest of the ingredients to make the stuffing for your pork chop.
Place stuffing mixture into the "pocket" of each chop.
Bake at 375 for 35 minutes or until internal temperature reads 170 degrees.
6 idaho potatoes, peeled
1 1/2 cups of cheddar cheese, shredded
1/2 cup sour cream
1/2 onion diced
1 1/2 cup of milk
1 stick of butter
2 Tbsp. of flour
salt and pepper
Place whole peeled potatoes in a pan with cold water. (Never start to boil potatoes in hot water. This would cause the outside to cook faster than the inside resulting in a mushy exterior and undercooked interior) Add 2 Tbsp. of salt. Bring to a boil. Boil the potatoes until fork tender. Be careful not to boil to long. You will need to be able to slice the potatoes once cool. Strain and rinse under cold water (shock)to stop the cooking process. Thinly slice each potato and set aside.
In a large pot melt one stick of butter. Add onion and saute until translucent. Whisk in the flour. Once the flour is added, you must keep whisking the mixture until blended. Simmer and whisk until mixture is a light brown. This will create a rue which will help your sauce to thicken. Slowly whisk in the milk. Allow to simmer for 5 minutes. Gradually whisk in the sour cream and 1 cup of the cheddar cheese. Remove from heat. Gently fold in the potatoes. Spray a 9 x 13 baking pan. Pour in potato mixture. Spread remaining cheddar cheese. Optional: Sprinkle with paprika for extra color. Bake uncovered at 375 for 45 minutes, or until potatoes are tender.