10
Stuffed Pork Chops
2 tablespoons vegetable oil,
1⅔ cups water
divided
¼ cup butter or margarine
½ cup chopped green pepper
6 pork chops, 1 inch thick
¼ cup chopped onion
Salt and pepper
½ cup whole kernel corn
¾ cup water
1 6-ounce package stuffing mix
½ teaspoon chicken flavor instant
for pork
bouillon
Heat 1 tablespoon oil in skillet at 225°. Add green pepper and onion; cook until tender, about
5 minutes. Stir in corn. Remove vegetable mixture from skillet. Clean skillet.
Make stuffing mix in skillet according to package directions, using 1⅔ cups water and ¼ cup
butter; cook at 200° for 4 minutes. Stir in vegetable mixture. Cut pockets in pork chops; spoon
stuffing into each chop. Wrap remaining stuffing in aluminum foil; reserve. clean skillet.
Heat remaining 1 tablespoon oil in skillet at 325°. Add pork chops; cook until browned,
about 4 minutes on each side. Pour off excess drippings. Sprinkle chops lightly with salt and
pepper. Add ¾ cup water and bouillon; heat until boiling. Reduce heat to simmer, between
Warm and 200°; cook, covered, until pork chops are tender, 45 minutes to 1 hour; turning
after 20 minutes. Add more water, if necessary. Add reserved foil package of stuffing to
skillet during last 20 minutes of cooking time.
4 to 6 servings
Chicken Piccata
4 boneless skinless chicken
1 tablespoon vegetable oil
breast halves (about
Salt and pepper
1¼ pound)
2 to 4 tablespoons dry sherry
Flour
2 to 3 tablespoons lemon juice
2 tablespoons butter or
margarine
pound chicken breasts lightly to ¼-inch thickness; cut into serving pieces. coat chicken
lightly with flour. heat butter and oil in skillet at Warm until butter is melted. Add chicken;
cook at 325° until browned, 3 to 4 minutes on each side. Remove chicken, sprinkle lightly
with salt and pepper.
Reduce heat to 225°. Add sherry and lemon juice to skillet; cook until sauce is thickened,
scraping drippings from bottom of skillet with plastic or wooden utensil. Return chicken
to skillet; cook 2 minutes, turning chicken to coat with sauce. Serve sauce over chicken.
4 servings
Pesto Chicken Sandwiches
4 boneless skinless chicken
8 slices crusty sour dough bread,
breast halves (about 1¼
¼ inch thick
pounds)
8 thin slices tomato
1 tablespoon olive oil
8 ½-ounce slices provolone cheese
½ cup prepared pesto sauce
3 tablespoons butter, melted
Pound chicken breasts lightly until even in thickness. Heat skillet at 325°. Add oil and
chicken; cook until chicken is cooked through, about 4 to 5 minutes per side. Remove from
skillet; cool completely. slice chicken into ¼-inch strips.
Spread 1 tablespoon pesto on one side of each bread slice. Divide chicken evenly between 4
of the slices. Place 2 slices each of tomato and cheese over chicken. Cover with remaining
bread slices, pesto side facing cheese.
Brush outside of each sandwich with melted butter. Heat skillet at 325°. Toast sandwiches
until bread is golden and cheese is melted, about 2 to 3 minutes per side.
Preparation Tip: Chicken may be cooked in advance and refrigerated until needed.
4 servings
