I just received a text asking if I knew of any delicious recipes for a snowy day here in Wisconsin (its 50 below with the wind chills and schools and businesses are closed). So I figured it's a great day to share a delicious recipe for stuffing and pork chops! Enjoy!
Stuffing:
1 lb pork sausage
1 T butter
6 stalks celery (chopped)
1 large onion (chopped)
1 loaf of slightly older bread (ripped into small pieces)
1 C chicken broth
and a dash of each of the following to taste:
sage
thyme
salt pepper
Fry up the pork sausage on the stove top and drain off any excess grease. Add the onions, celery, and spices and fry them with the pork sausage until celery and onions are tender. While that's cooking, put your bread crumbs into a covered baking dish. Once the pork mixture is done, mix it into the bread crumbs along with the broth. Depending on the type of bread, you may have to adjust the broth accordingly. You want the mixture moist but not soggy. Right before baking, I take the butter and cut it into small pieces and mix it into the stuffing. Bake for 45 minutes at 325F covered, then remove the cover and bake another 30 minutes to crisp up the top (unless you don't like crispy tips, then leave the cover on).
(you can also add mushrooms to change up the flavor a bit)
Enjoy!!!!
Pork Chops:
4-6 pork chops
1 C (or 1 can) pineapple juice
1 C orange juice
1 T dark brown sugar
A dash of each of the following:
salt
pepper
garlic powder
Make your pork chop sauce by mixing the pineapple juice, orange juice, brown sugar & spices together. Pour about 75% of the mixture over the pork chops and allow them to marinate for at least 45 minutes and then grill them up applying the rest of the mixture while cooking. Or if it's too cold to roll out the grill, use the broiler pan in your oven and check them often! Enjoy!
Stuffing:
1 lb pork sausage
1 T butter
6 stalks celery (chopped)
1 large onion (chopped)
1 loaf of slightly older bread (ripped into small pieces)
1 C chicken broth
and a dash of each of the following to taste:
sage
thyme
salt pepper
Fry up the pork sausage on the stove top and drain off any excess grease. Add the onions, celery, and spices and fry them with the pork sausage until celery and onions are tender. While that's cooking, put your bread crumbs into a covered baking dish. Once the pork mixture is done, mix it into the bread crumbs along with the broth. Depending on the type of bread, you may have to adjust the broth accordingly. You want the mixture moist but not soggy. Right before baking, I take the butter and cut it into small pieces and mix it into the stuffing. Bake for 45 minutes at 325F covered, then remove the cover and bake another 30 minutes to crisp up the top (unless you don't like crispy tips, then leave the cover on).
(you can also add mushrooms to change up the flavor a bit)
Enjoy!!!!
Pork Chops:
4-6 pork chops
1 C (or 1 can) pineapple juice
1 C orange juice
1 T dark brown sugar
A dash of each of the following:
salt
pepper
garlic powder
Make your pork chop sauce by mixing the pineapple juice, orange juice, brown sugar & spices together. Pour about 75% of the mixture over the pork chops and allow them to marinate for at least 45 minutes and then grill them up applying the rest of the mixture while cooking. Or if it's too cold to roll out the grill, use the broiler pan in your oven and check them often! Enjoy!
Comments
Post a Comment