This supper dish I am showing you today is one of my favourite kinds of supper dishes. A dish in which everything is cooked pretty much together, making for less mess and less of a clean up.
But that doesn't mean less flavour as you will see! This is delicious!
It looks pretty tasty even before it goes into the oven! I was inspired by a recipe I found on Tablespoon for easy pork chops and stuffing.
It used boxed stuffing mix however, which is not something that is readily available over here in the UK. We do have stuffing mix, but it is not the same thing as the one which the original recipe used.
The packaged stuffing we have over here uses rusk crumbs whereas the North American variety uses bread crumbs, and is seasoned quite differently.
Most cooks would have been tempted to keep looking for a recipe to use, which required ingredients that were readily available to them. That's not me. I am not most cooks.
I liked the basic premise and then I set to work making it work for me, using what I had and adapting the recipe appropriately.
This meant I had to make a stuffing from scratch, but . . . its not really that hard to do.
I also didn't have frozen broccoli, but really how hard is it to blanche fresh broccoli. Not hard really at all.
By all means if you don't want to go to the trouble, then go to the original recipe and follow that one, but if you like cooking food without preservatives and additives, from scratch, Stay Right Here!
You won't regret it. This stuffing is moist and delicious, flavoured with celery, onion and dried cranberries along with a mix of herbs and seasonings.
The pork is simply seasoned with salt and pepper and browned before laying on top of the stuffing and broccoli, the broccoli being fresh broccoli, simply blanched prior to baking.
Altogether this was very delicious, the pork lovely and moist . . . the stuffing filled with lovely flavours and the broccoli perfectly cooked.
I served it with sweet potato fries because I had some which needed using up and they went very well, but so would mash or rice, or boiled or baked potatoes of any kind.
*Pork Chops & Stuffing*
Serves 4
(slash fat edge prior to cooking to prevent curling)
oil
salt, pepper
2 cups broccoli florets, blanched in boiling water for 2 minutes2 stalks celery, trimmed and chopped
1 small onion, finely chopped
60g of butter (1/4 cup)
4 cups of dry bread cubes (about 5 thick slices of stale bread, cubed and dried
in a hot oven for about 10 minutes)
a handful of dried cranberries
4 cups of dry bread cubes (about 5 thick slices of stale bread, cubed and dried
in a hot oven for about 10 minutes)
a handful of dried cranberries
1/4 tsp each dried thyme, parsley and sage
a dash of nutmeg
salt and black pepper to taste
chicken broth as needed
First make the stuffing. Melt the butter in a skillet. Add the
celery, onion and carrot. Cook until tender over medium heat. Remove
from heat. Place the bread cubes into a bowl. Toss with the
vegetables/butter mixture and dried cranberries. Add the herbs and
spices, as well as salt and black pepper to taste. Add chicken broth
just to moisten.
Preheat the oven to
180*C/350*F/ gas mark 4. Butter a shallow casserole dish large enough
to hold all the chops in a single layer. Place the stuffing in the
bottom of the dish and top with broccoli florets.
Dust
the chops with salt and black pepper. Heat a bit of oil in the skillet
you softened the vegetables in. Add the chops and brown them on both
sides, for two to three minutes per side. Lay the chops on top of the
broccoli in the baking dish. Cover tightly with foil.
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Thank you very much!
Have a great day and come again!
A feast!
ReplyDeleteTodd really enjoys meals like this Monique! xo
Deletewe have this dish at least once a month, its on of Garry's favorite dinners. I have never put broccoli in it though what a great addition! I always make my own stuffing too, we don't care for the box stuffing, we find it has a lot of salt in it! Thank you Marie for sharing this, you've given me an idea!
ReplyDeleteBroccoli definitely changes it up Laurie! It's really tasty! Thanks! xo
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