Saturday, February 20, 2010

Dinner: February 20, 2010

So, my camera almost died yesterday. My boyfriend dropped it onto the ground in the kitchen and it wouldn't turn on and the lens was stuck in the extended position, but my friend Phil magically fixed it. However, then the batteries died so I took the picture of tonights dinner with my phone (which is why it sucks more than normal.) Despite the way the food looks in the picture, it is actually really good.

Stuffed Pork Recipe:
(c = cup, t = teaspoon, T = tablespoon)

Boneless Pork Chops (I usually make 6)
4 slices of Bread cut into cubes (we used white, but wheat was good too.)
1/4 c Dried Cranberries
1/4 cup Fresh Parsley (chopped)
2 T Melted Butter
Brown Sugar
Salt & Pepper

1. Heat Broiler with a rack 4 inches away from heat.
2. In a bowl combine bread, cranberries, parsley, butter, and 1 T water. Season with salt and pepper and mix.
3. Cut a deep pocket in each pork chop and fill them with the mixture. Press each one down to flatten them a bit.
4. Season the chops with salt and pepper and place them on a baking sheet lined with aluminum foil. Cover the tops with brown sugar.
5. Place the baking sheet in the oven on the rack 4 inches below the broiler and cook them for a few minutes. Keep an eye on them, because they can start to burn really quickly. (They still taste good burnt a little though, so don't worry.) You just want to give them a nice crispy crust.
6. Turn the oven to around 350 and move them to a middle rack. Cook for 8 - 10 minutes.

We served them with garlic noodles which are really simple. Sadly we only had macaroni, but I usually make them with spaghetti. Just cook some noodles and drain them. Then return them to the pot, add a bunch of butter, chopped garlic, garlic salt and parmesan cheese. You want to have the heat at like medium high so you can make some of the noodles crispy.

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