Hubs and I are in the midst of a kitchen remodel we planned to be away from for most of the process. We've traveled to and thru many states (road trip too) and have eaten more restaurant food than I care to think about. Fine dining or fast food, it doesn't matter - neither is home cooking and we have been craving it. I can only cook when we're at our second home in Naples, and now that we're here (briefly) I've finally had the opportunity. We're leaving again today, however, so we decided we wanted our "last supper" to be good old-fashioned comfort food. These pork chops (with buttered noodles and green beans), I'm SURE, were designed to satisfy our cravings! Pretty much a perfect recipe in my mind, on all counts - ingredients as well as cooking directions. And how clever but still common sense is it to just pile the stuffing on top of the pork chops rather than to try to stuff them neatly - and get enough of the good stuffing? I was lucky enough to have good, homemade bread in the freezer so I just cut it up into cubes and dried it out in a 200* oven for about a half hour. Rather than the water directed for the gravy I used white wine (Chardonnay), a little Worcestershire, and fresh, sautéed mushrooms. To ensure the vegetables in the stuffing were cooked through, I sweated them in the butter, adding mushrooms here too, before combining them with the bread cubes. One full recipe was just right for our two large bone-in chops. And we cleaned up every bit of it.
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Hubs and I are in the midst of a kitchen remodel we planned to be away from for most of the...