This seductive recipe comes from Better Homes and Gardens new 365 Comfort Foods. Often, a comfort food is simple: a baked potato, meat loaf, brownies, …
As you can see from the picture, this recipe has many components. The ingredients list is long. The dish will take more than 5 minutes to prepare. And all of this is worth the effort. The combination of meat, fruit, and cheese is deeply rich, incredibly satisfying. This dish can be the centerpiece of a family feast, a dinner party, or just one night’s grand meal.
So, on a cold winter night, when you have some time, here is a recipe where patience will pay dividends you cannot imagine.
The new book 365 Comfort Foods provides an array of recipes for you. From the modestly complex, like this pork chop, to some dishes that are both comfort and fast. 365 Comfort Foods in on display at bookstores now. Do yourself an enormous favor, pick up and copy and salivate.
Apple Stuffed Pork Chops
Yield: serves 4
- 1 tablespoon butter
- ⅔ cup chopped, peeled (if desired) cooking apple (1 medium)
- ⅓ cup chopped onion (1 small)
- 2 teaspoons snipped fresh sage or 1⁄2 teaspoon dried sage, crushed
- 2 tablespoons shredded white cheddar cheese
- 4 pork rib chops, loin chops, or boneless loin chops, cut 11⁄4 inches thick (about 3 pounds total)
- Ground black pepper
- 1 cup coarse soft bread crumbs from crusty country bread (about 2 slices)
- 2 tablespoons chopped walnuts
- 2 tablespoons butter, melted
- 1 tablespoon snipped fresh
- Italian (flat-leaf) parsley
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 cup chicken broth
- ½ cup whipping cream
- 2 tablespoons Calvados or apple juice
- ½ cup shredded white cheddar cheese (2 ounces)
Preheat oven to 375°F. For stuffing, in a medium skillet heat 1 tablespoon butter over medium heat until melted. Add apple, onion, and sage; cook until tender, stirring occasionally. Remove from heat. Stir in 2 tablespoons cheese; set aside.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure the openings with wooden toothpicks. Sprinkle chops with salt and pepper.
In a small bowl combine bread crumbs, walnuts, 2 tablespoons melted butter, parsley, and lemon peel. Place chops on a rack in a shallow roasting pan. Top with bread crumb mixture. Bake, uncovered, for 40 to 50 minutes or until juices run clear (160°F).
For the sauce, in a medium saucepan heat 2 tablespoons butter over medium heat until melted. Stir in flour, 1⁄4 teaspoon salt, and pinch pepper. Gradually stir in broth, whipping cream, and Calvados. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in 1⁄2 cup cheese until melted. Serve chops with sauce
Source: 365 Comfort Foods from Better Homes and Gardens
Pulled pork. Where would you go to find a recipe? The Carolinas for sure. And that very reply will draw fire from friends in Texas and Memphis and … There are a hundred brilliant ideas for pulled pork Americana style.
Which is why I am giving you this very authentic recipe from Yvette van Boven’s wonderful book Home Made Winter. Yvette was praised extensively for her first book Home Made. Now, in the Winter book, she focuses on treats, like pulled pork, that make for hearty winter menus.
I know, it’s only August but the headlines today were that the Farmers’ Almanac is predicting a cold winter. A brutal winter. Time to plan ahead.
Yvette does have a new book out, Home Made Summer, and I’ll post from that, too. But for now, let us work with Winter. You can eat pulled pork year round. And Yvette is clearly an expert. Technically, she’s not quite American. She splits her time between Amsterdam and Paris.
Apparently, pulled pork has gone worldwide. No safe haven for the hogs.
This recipe is easy, but takes time. You will get an exceptional hunk of meat. We used a real stovetop smoker and the lid barely fit on our thick slice of pork shoulder. The result was a deep cocoa color on that final meat, which was delicious and a tad on the dry side. Here you’ll want barbeque sauce on the side to go with the deeply smoked flavor.
If you don’t have a stovetop smoker yet, what is your issue? Look up the Cameron line of smokers and woodchips. You will thank me.
Yield: enough for 6+ people [assume they all want seconds]
- 2 tablespoon paprika [the best you can find]
- 2 tablespoon chile flakes
- 2 tablespoons brown sugar
- 1 tablespoons salt
- 1 3 ¼ pound boneless pork shoulder
The night before, make the rub with the paprika, chile flakes, brown sugar and salt. Rub your meat around all sides and corner with the rub, then refrigerate in a plastic bag. [You can do this step the same day but overnight is overnight.]
Preheat your oven to 300⁰F. Place 6 or more tablespoons of wood chips in your stovetop smoker.
Place the meat on top of a rack in the smoker, cover and place in the oven. Wait 5 hours. You can check the temperature then. You want an internal temperature of 175⁰F.
Pull the meat away with 2 forks. Eat on a roll with a lick of mustard or your favorite barbeque sauce. Pickles are a welcome addition.
Source: Home Made Winter by Yvette van Boven
Photo Credits: Canon T2i, 18-55MM Macro lens, F/2.8, 1/40th second, ISO 3200