Stuffed Porkchops, One Way

By now, I'm sure you are aware that we Poles love to stuff our foods.  Stuffed cabbage, stuffed peppers, stuffed chicken breasts, stuffed rolls, we even like to stuff under the skin when roasting a chicken.

For dinner last night, I decided the thick cut pork chops I had were begging to be stuffed. 

The review by my father was "Good idea!  Like stuffed peppers.  Next time, we put some green peppers chopped in it maybe."  My husband thought it was delicious.  My toddler gobbled it all up but my elementary school aged daughter hates tomatoes and didn't enjoy it.  Sadly for her, I will continue to feed her dishes with tomatoes in it.  Because I am raising two future foodies.



Ingredients:

3 thick cut Pork chops
1 to 1 1/2 cups cooked Rice
2 Carrots, peeled, finely chopped *
5 dried Polish mushrooms, crumbled
1 Egg
1 tablespoon, Parsley
1 teaspoon, Marjoram
Salt and Pepper, to taste
1 can Tomato Sauce


Slice a pocket into each pork chop, using the bone as a guide to the back so that you don't cut all the way through.

Mix together the rice, carrots, mushrooms, egg, parsley, marjoram, salt and pepper.

Stuff into the pork chop and pour the remainder around the outside area of the pork chops in the baking pan.

Pour the tomato sauce on top of everything.

Bake covered with aluminum foil on 350 degrees until pork inside temperature is about 170-175.  About 45 minutes to an hour.

Finished baking...

Served with a roll of Whole Wheat Cottage Cheese bread, which I baked earlier that day...

Smacznego!



* Because I sneak vegetables in my family constantly.

Other Posts:  Rice Keugel

Polish Tomato Soup Made by My Tato

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Polish Tomato Soup Made by My Tato

My Tato loves tomatoes.  He has about 7 different dishes that he makes just for himself out of tomatoes.  Of course, he is always delighted when someone wants to eat some of his tomato creations.

Because it is the end of the Tomato season for many of us, with frost already either having arrived or about to arrive across the Northern Hemisphere, this is a great time to use up the last of those shiny red beauties in a warm soup.

Ingredients:

1-2 tablespoons butter (or olive oil)

1/2 a Leek, carefully washed and sliced

2 ribs of celery, sliced

2 carrots, washed, peeled and sliced carrots

1 clove garlic, minced

6 cups chicken or vegetable broth

2-3 pounds peeled and chopped tomatoes

handful of fresh curly parsley, chopped

1 bay leaf

1 teaspoon marjoram

Salt and pepper to taste

1 cup cooked rice or uncooked pasta

Garnish with sour cream (optional)

 

In a large saucepan, saute leek, celery, carrots and garlic until leek is soft. Add stock, tomatoes, marjoram, bay leaf, parsley, and salt and pepper to taste. Bring to a boil, reduce heat and simmer uncovered 1 hour or until carrots are tender and tomatoes have "melted" and the broth has reduced a bit.

Add the pasta to cook or toss in the cooked rice.  You can serve with sour cream if you like but we just eat it as is.

Smacznego!

Note:  Before adding the pasta or rice, some people like to puree the soup, which you can do if you like.

I shared a photo of this recipe a couple of weeks ago when we were battling croup in the house.

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