I wanted to add a nice Autumn dessert to the post about my Stuffed Pork Chops, but forgot;)!. BUT this is the PERFECT addition to that meal, the ultimate in easy, freeing up your time to enjoy your family and friends at your table!
I call these "SuziCakes" because they are my rendition of the old "Dump Cakes" and one's I've altered to enjoy for our personal tastes. Make them your own, family will love you all the more for bringing it home!
Autumn Harvest SuziCake
Use a 9x13 cake pan, greased. Bake at 375 degrees F. for 35 to 40 minutes, until nicely golden and bubbly.
1 Duncan Hines Spice Cake Mix
2 cans of Apple Pie Filling (GOOD brand), scrape every last drop out of can
1/2 tsp. of GOOD brand Cinnamon
2 sticks of real butter, melted
Put your apple pie filling in the bottom of your greased pan, sprinkle with your Cinnamon. Sprinkle your dry cake mix EVENLY over the top, gently spreading the dry mix so it is indeed even. Now, pour your melted butter over the top, as evenly as you possible can, then GENTLY tamp down the cake mix so it is covered well in the drizzled butter and into the pie filling. DO NOT over press, just ligtly and evenly. Now bake and enjoy. LOVE this served with vanilla bean ice cream:)
YOU CAN: sprinkle 1/2 cup of finely chopped pecans or walnuts over the top of the 'pie filling', and then just proceed with the rest of the recipe. When it's out of the oven and mostly cooled you can 'lightly drizzle' some MilkyWay Caramel ice-cream Topping over the cake and it is OHHHHH so good;)!
Another favorite variation I've made and love is a Duncan Hines Carrot Cake mix, using PEACH PIE FILLING (2 cans) ~ GREAT combo, and I love it at Easter. ENJOY my Sweets;)!
Saturday, September 18, 2010
MY "Stuffed Pork Chops" ~ Easy and Excellant!
I love to share a good recipe that I know draws family and friends around the dinner table...it's comforting to my heart to be a part of sharing that priceless time. So, here's one of my all-time faves for "Autumn" and bringing the family home for Sunday dinner. And remember ~ Sunday dinner doesn't have to be on Sunday...it's more important that you gather together EVERY chance you get! So make some great Autumn time memories, and feel free to put this recipe together in your home and love on those around you!!!
Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)
Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!
4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)
First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)
Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)
Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!
4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)
First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)
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