Pork Chop Stuffing Bake

 

 

 

 

 

 

 

 

 

 

 

  

 

I know a lot of people think boneless chops are tough. And they are correct, if cooked wrong they can definitely be tough! The secret to tender boneless pork chops is not to overcook them. Especially in this recipe.  ALL you need is a quick sear on each side for browning the chops. Don’t go for a long hot fry or you’ll dry them out. Once they’re lightly browned you’ll cover them tightly and bake them slowly in a deep skillet. The long slow cook will keep them as tender as possible. If you’re using bone-in chops they’re going to be more tender because it’s a different cut of meat.

Pork Chop Stuffing Bake

1 tablespoon butter

1 tablespoon olive oil

4-6 rib cut pork chops (boneless or bone-in)

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

 

4 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups chicken broth

1 tablespoon poultry seasoning

1 6 oz. box Stove Top stuffing Mix (pork or chicken)

 

 

Pat the chops dry (both sides) with paper towels.  Sprinkle all over with garlic powder, salt, and pepper.  Add 1 tablespoon of oil and a tablespoon of butter to a large deep skillet and set to medium high heat.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quickly sear the chops for 1-2 minutes until golden brown on both sides. Remove chops from skillet on to a plate and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add 4 tablespoons of butter to the same skillet and sauté the chopped celery and onion for 3-4 minutes or until tender and transparent. Add the chicken broth and Stove Top stuffing mix, scraping up any browned bits from the bottom of the pan.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring the broth to a quick boil, then remove from the heat.  Stir in the stuffing mix and cover for 3-4 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tuck the pork chops in the stuffing and cover tightly.  Set the heat on low to medium and bake on top of the stove for about 45-60 minutes until chops are fork tender. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve and Enjoy! 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Traditional Easter Bread

I can remember my Mom making her traditional Easter bread each year when I was growing up.  She would serve it on a long platter surrounded by the brightly colored Easter eggs we dyed the night before.  It was so pretty and such a favorite at our house.  Sweet bread filled with plump raisins warm right out of the oven.  The next morning she was toast it and butter it and sprinkle cinnamon on top! YUM!

Traditional Easter Bread

3/4 cup warm milk (110 degrees)
4 teaspoons of active dry yeast
4 teaspoon sugar
1 large lightly beaten egg
zest of one lemon
juice of one lemon
9 cups all purpose flour                                 
1 teaspoon salt

1/2 stick butter, melted

1/4 cup vegetable oil
1 cup milk
1 cup sugar
5 large eggs
1 teaspoon vanilla extract                            
1/2 cup raisins
1/4 cup golden raisins

Mix together the yeast, 4 teaspoons of sugar, 1 egg, and the warm milk. Set aside in a warm place for about 25 minutes until it starts to bubble .

In a small sauce pan, heat up 1 cup of milk and a 1 cup of sugar, until the milk is warm and the sugar dissolves. Remove from heat and set aside. In another small bowl, combine the melted butter and oil. Using a fork, lightly beat the five eggs and add vanilla and set aside. 

Next, in a large bowl, add the warm milk mixture, the butter and oil mixture, eggs, raisins, salt, and grated lemon zest and juice of a lemon and mix until well combined. Then start adding the flour a little at a time until the dough is smooth and sticky. Transfer the dough to an oiled bowl and rub the oil all over the dough so that it doesn't dry out. Place it in a warm place to rise.

Place the dough in an oiled bowl, turning to coat, and cover the bowl loosely with plastic wrap. Place in a draft-free area and allow to rise until doubled in volume, about 1 hour. Meanwhile, line a baking sheet with parchment paper and set aside.

Once the dough is ready, turn it out onto a clean surface and divide in half. Then divide those two in half and once again so that you have 4 pieces Next roll the 4 pieces of dough into 12-18 inch long ropes and place on pan lined with parchment paper. Now you can braid these braids however you want. 

Brush the top of the braid with melted butter, loosely cover with plastic wrap, and let rise until nearly doubled in size, about 45 minutes to 1 hour. While the dough is rising, preheat the oven to 350 degrees. Finally brush with an egg wash and sprinkle with colorful Easter candies and bake until golden brown on top, 30 to 40 minutes. Remove from the oven and transfer to a cooling rack to cool completely.

Photography is copyrighted and the property of ©Welcome Home.