Jul 21, 2008

Menu Planning Monday - Busy Week

Monday Stuffed boneless porkchops* Faux Rice Pilaf (Rice cooked in beef bouillion with little bits of leftover veggies,chopped onions and celery) Green beans (from garden!) Tuesday Hamburgers on grill Onions, sliced tomatoes Grilled garden vegetables Wednesday (Busy night) Frozen DiGiorno's pizza Green salad Thursday Baked ziti, meatballs Garlic bread Friday Leftover ziti, meatballs Green salad Saturday Roast chicken Mashed potatoes Tomato slices in Italian dressing Sunday My son is cooking dinner!
*Recipe: Stuffed boneless porkchops
4 Boneless pork chops 2 oz Cream cheese 2 tbsp bread crumbs or cracker crumbs Sm. can Black olives, chopped 1/2 tsp Garlic powder or chopped garlic in jar 1/4 tsp black pepper (or to taste) With a sharp knife, slice along one side of the pork chop and continue to slice into the body of the pork chop to make a "pocket" for stuffing. Mix cream cheese, black olives, crumbs and seasonings. Place one large spoonful of seasoned mixture in "pocket" of pork chop. Use one or two toothpicks to seal the pork chop closed. Bake at 375 for 45 minutes or until pork chops are browned and cooked thoroughly.

3 comments:

Lisa said...

The stuffed pork chops sound yummy! And easy! I'll definitely try it.

Lisa said...

Joined you for dinner on Monday night and tried the pork chops. The filling was very tasty! I think that I probably got thinner chops that you because I only had to cook them for 35 minutes.

Joan said...

You're right, Lisa. I should have mentioned that I use 3/4 to 1 inch pork chops. I buy a pork loin when it's on sale for $1.88 lb and have the butcher cut it into chops and two roasts, then wrap them in freezer paper. Half-inch chops would take much less time, you're right.