Stuffed Pork Chops
- 1/4 cup chopped prunes
- 1/4 cup toasted slivered almonds, chopped, plus more for garnish
- 3 tablespoons lemon olive oil
- 4 pork loin rib chops, 1 1/2 inches thick
- Course salt and freshly ground black pepper
- 2 ounces goat cheese
In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 to 2 tablespoons olive oil
- 1/2 cup chopped scallions, white and green parts
- 1 cup long-grain white rice
- Salt and freshly ground black pepper
- 1/2 cup toasted chopped walnuts
Bring the broth and water to a boil in saucepan over medium heat. Reduce the heat to low and keep hot.
In another saucepan, heat oil over medium heat. Add the scallions and cook for about 3 minutes. Stir in the rice, season with salt and pepper, to taste, and cook for another 2 minutes. Pour in the hot broth mixture and bring to a boil. Reduce the heat to a simmer and cover the saucepan. Cook until the liquid is absorbed and the rice is tender, about 20 minutes. Stir in walnuts and taste for seasoning, adjusting as necessary. Transfer the pilaf to a serving bowl and serve.
*Go... go now, get what you need to make this... and ENJOY!!!*