Saturday, December 6, 2014

Chops 'n' Stuff

We have sufficiently recovered from our exquisite Thanksgiving feasting, and we hope you have too. Last week, Mom spent some time every day decorating the house and making it a Christmas wonderland, with lights, bells, snowmen, wreaths, garlands, and ribbons. She and Dad picked out a tree on Thursday, and now that it is lit up and properly adorned, the holiday has officially begun at the Spoon Drop Inn. So hang on to your hats, because now we're going to be posting delicious and inspiring recipes nearly every day until Christmas!

I am sitting here, stuffed and satisfied from just eating a most delicious dinner. It's something Mom has never made before, but she said it was pretty easy to put together.

Corn-Stuffed Pork Chops (from p. 247 of the BCC): Mom picked up three 1" thick pork chops for this recipe. She made a stuffing with corn, bread crumbs, onion, salt, and sage (oh that classic stuffing spice!). She cut pockets into the middle of the pork chops and stuffed them to overflow. Then browned the chops for 15 minutes and then covered and slowly simmered them so all that flavor could reach its full potential.

and simmered!
We all loved these pork chops - so tender and full of flavor. Stay tuned for more delightful dishes of this season!

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