Monday, March 16, 2009

tastey tuesday march 10th

Tastey Tuesday

Hello All, I am not really feeling well today so, let's keep it brief...., in fact let me add on to Stephanie's Man-Day and give you some eye-gasms and drop a Von-tastic "CLEARLY"..., cause we are having a scrumptious moment..,

starting with the layin' in wait ,

the lean back and take it all in and...,

the you know you want it flex WoW!

And for our friend Patrick, I decided that you too can take a dose of & heck, just because!

Now that you have been titillated with all kinds of skintacular goodness how about we try a recipe with some other meat!!!!Stuffed Pork Chops

2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter or margarine, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 (1-inch thick) boneless pork loin chops
3/4 cup beef broth
1 tablespoon cornstarch
2 tablespoons cold water
In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

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