Stuffed  Pork  Chops

 

 

 

 

INGREDIENTS:

4 bone-in pork loin chops (1 to 1 1/2 inches thick and 7 ounces each)

1 1/2 cups chopped fresh mushrooms

4 green onions, finely chopped

1/3 cup finely chopped celery

1 tablespoon butter

1 small tomato, chopped

1/4 teaspoon dried marjoram

1/4 teaspoon garlic salt 

1/8 teaspoon pepper

2 slices day-old white bread, cut into 1/4 inch cubes

 



DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large skillet over medium heat, saute the mushrooms, onions and celery

in butter until vegetables are tender.

Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes.

 

Remove from the heat and stir in bread cubes.

 

Cut a large pocket in the side of each chop.

Stuff mushroom mixture into pockets.

 

Place chops in an ungreased shallow baking pan.

Bake, uncovered, for 1 hour or meat is no longer pink.

 

 

Serves 4

 

 

 

 

 

Meat  Loaf  with  Cheddar  Cheese

 

 

 

 

INGREDIENTS:

1 1/2 pounds lean ground beef

2 eggs

2/3 cup milk

3 slices bread, torn

1/2 cup chopped onion

1/2 cup grated carrot

1 cup (4 ounces) shredded cheddar

1 tablespoon minced fresh parsley or 1 teaspoon dried parsley

1 teaspoon dried basil (optional)

1 teaspoon salt

1/4 teaspoon pepper

 

 

 

TOPPING

 

1/2 cup tomato sauce

1/2 cup packed brown sugar

1 teaspoon prepared mustard 

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large bowl, beat eggs.

Add milk and bread; let stand until liquid is absorbed.

 

Stir in the onion, carrot, cheese and seasonings.

Crumble beef over mixture and mix well.

 

Shape into a 7 1/2-inch x 3 1/2-inch x 2 1/2-inch loaf in a shallow baking pan.

Bake, uncovered, for 45 minutes.

 

For Topping, combine the topping ingredients.

 

Spoon 1/2 of the topping mixture over meat loaf.

 

Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160,

occasionally spooning remaining topping over loaf.

 

Let stand 10 minutes before serving.

 

 
Serves 6

 

 

 

 

 

Rosemary  Lamb  Chops

 

 

 

 

INGREDIENTS:

8 lamb loin chops (1 inch thick and 6 ounces each)

2 teaspoons dried rosemary, crushed

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

 


 

DIRECTIONS:

 

Combine the rosemary, thyme, salt and pepper.

 

Pour oil over both sides of chops.

 

Rub with spice mixture.

 

In a large skillet, cook chops over medium heat for 6 to7 minutes on each side

or until meat reaches desired doneness.

 

For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170

 

 
Serves 4

 

 

 

 

 

             

   

    

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