Sage-Marinated Stuffed Pork Chops Recipe

The chops should be at least an inch thick to accommodate the stuffing.

Sage Marinade (recipe follows)

Walnut-Cranberry Corn Bread Stuffing (see accompanying recipe)

6 pork chops, about 1 inch thick

4 T. olive oil (divided)

Make marinade and stuffing; set aside.

Preheat oven to 425° F.

Rub the marinade into the pork chops. Slash a horizontal pocket in pork chops, cutting through to the bone. Place about 3/4 cup stuffing in each pork chop cavity.

In a large skillet over medium heat, add 3 tablespoons oil; cook 2 or 3 chops at a time until browned on one side, about 5 minutes. Turn and brown second side for about 3 minutes. Remove and reserve. Add remaining 1 tablespoon of oil and repeat with remaining chops.

Place pork chops in a small roasting pan and bake until center of meat registers 160° F. for medium or 170° F. for well-done, and center of stuffing registers 165° F., about 25 minutes. Serve immediately.


Sage Marinade

3 T. olive oil

2 cloves garlic, minced

2 T. dried sage

In a small bowl, stir together olive oil, garlic and sage. Makes about 1/4 cup.

Walnut-Cranberry Corn Bread Stuffing

This recipe makes enough for 6 pork chops (see accompanying recipe for Sage-Marinated Stuffed Pork Chops) or a 5-pound chicken. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.

4 T. butter

1 small carrot, minced

1 small rib celery, minced

1 small onion, minced

2 1/4 C. (approximately) lightly crumbled corn bread

2 T. minced fresh parsley

2 t. crumbled dried sage leaves

1 t. salt

1/2 t. pepper

1/2 C. fresh or frozen cranberries

1/2 C. toasted walnuts (see note)

1 1/2 C. hot turkey broth or water

In a skillet over medium heat, melt butter; add carrot, celery and onion; saute until softened, about 10 minutes.

In a large bowl, toss corn bread with cooked vegetables; add parsley, sage, salt and pepper. Add cranberries, walnuts and broth; mix well.

Preheat oven to 350° F. Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165° F. on a meat thermometer, about 30 minutes.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Stuffed Pork Chops

4 rib pork chops, inches thick, with pockets
2 tablespoons butter 
1/2 cup chopped celery
2 tablespoons minced onion 
3/4 cup bread cubes, 1/2 inch
3/4cup diced unpared apple

Melt butter in skillet. Add celery and onion. Cook for five minutes.
Add remaining ingredients except pork chops. Toss lightly to combine. Fill each pocket with the stuffing. Close opening securely with skewers. Grill over medium heat for one hour or until chops are tender. Turn frequently during cooking time. Four servings.

Aretha Franklin's Queen of Soul Ham

Aretha Franklin once said to an interviewer that soul "could be many
things to many people, because it is a feeling. Painters and artists
have soul. Even a chef has soul." This recipe for glazed ham is a
longtime favorite of the Franklin family, prepared for holidays,
celebrations, or whenever the urge to cook it strikes. Aretha makes
her ham the centerpiece of almost all her family gatherings, which
are usually served as a buffet with each relative and friend
contributing a dish.

Serves 12.

1 (12 to 14 pound) fully cooked, bone-in ham
Cloves
1 (16 ounce) box light brown sugar
3 tablespoons French's mustard
1 (8 ounce) jar maraschino cherries, drained
1 (12 ounce) ginger-ale (preferably Vernor's)
1 (20 ounce) can pineapple rings
Baker's coconut for garnish, optional

Heat oven to 350 degrees F.

Using a paring knife, score the ham, creating a diamond pattern.
Insert cloves into the corners of each diamond. Place the ham on a
rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and
bake until ham appears juicy, about 30 minutes.

Place brown sugar and mustard in a medium bowl, and stir to combine.
Gradually add ginger ale to brown sugar mixture until a pourable

Baked Ham with Brown Sugar Glaze

Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.



Serves: 12

Prep Time: 15 minutes

Cook Time: 2 hours 35 minutes



6 to 8 pounds fully cooked smoked bone-in ham

whole cloves, if desired

1 cup packed brown sugar

1 tablespoon balsamic vinegar, or cider vinegar

1/2 teaspoon ground mustard

Orange slices, if desired

maraschino cherries, if desired



1. Heat oven to 325 F.

2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135 F (13 to 17 minutes per pound).

3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.

4. Cover ham and let stand about 10 minutes or until thermometer reads 140F. Garnish with orange slices and cherries.



Source Family Time