2 thick boneless loin pork chops
1 sm red onion, chopped
1 Tbsp bacon fat- split into (2) 1/2 Tbsps
1 Tbsp sugar
2 strips of bacon, cooked til crisp and crumbled
1 Granny Smith apple, peeled, cored, chopped
1/2 stack crumbled Ritz crackers
Salt/Pepper to taste
Cut pocket in each pork chop. Cook onion in bacon fat until slightly transluscent. Add chopped apple, and sugar, cook until thoroughly heated. Add cracker crumbs and season to taste with salt and pepper.
Season inside of pockets in pork chops. Fill with stuffing and sew or skewer opening closed. Brown on both sides in remaining bacon fat on both sides.
Place remaining stuffing in bottom of baking dish. Position chops on top. drain any fat from pan, add 1/2-3/4 cup of warm water, heat and reduce, scaaping sides and bottom of pan. Pour liquid over chops and stuffing.
Cover and bake in 350 degree oven until done. Uncover and allow to finish browning, about 2-3 minutes.
Serves 2. To double servings, double ingrediants accordingly.Tarragon/Parsley Potatoes with Sour Cream
3-4 medium red skin potatoes, cubed, skins on.
1/2 c sour cream
1/2 Tbsp unsalted butter
1/4 c milk
1 tsp dried tarragon
1 tsp dried parsley
salt and pepper
Boil cubed potatoes, and dried herbs until potatoes are tender. Drain off excess water, return to pan, scraping as much of the herbs back into the pan as possible. Mash accordingly over medium-low heat. Add milk, butter and sour cream, mixing throughly. Salt and pepper to taste, heat through and serve immediately.