Smothered mushroom stuffed pork chops

1 shallot diced

1 stalk celery, diced

about a cup of coarsely chopped mushrooms

1 tablespoon minced garlic

1 tablespoon dried parsley leafs

1/2 stick butter

1/4 cup freshly grated parmisian cheese

salt and pepper to taste

2 to 4 thick cut bone in pork chops

1/4 cup olive oil

1/2 cup flour

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika or cayenne pepper

1 cup chicken stock or broth

1/2 cup 2% milk

preheat over to 375 degrees. cook shallot and celery in butter on med high heat until shallot is translucent.  add the celery, mushrooms, garlic, parsley, salt and pepper, cook until mushrooms are tender.  take off of heat and add parmisian, mix well and set aside.  slit the pork chops on side away from bones almost to the bones, fan the knife inside the slit to widen the cut inside, do not make the cut to long on the outside or the stuffing will fall out during cooking.  stuff mushroom mixture into pork chops.  if there is any stuffing left over, set aside.  mix flour with onion powder, garlic powder, salt, pepper, and paprika or cayenne.  dry the chops with paper towels and dredge in flower, shaking off excess.  heat olive oil in pan over medium heat, brown chops for 2-3 minutes on each side.  set chops on baking sheet, and cover with any remaining mushroom stuffing, bake for approx. 30 minutes until done.  lower heat of oil to med low. add some of the leftover seasoned flour to the oil and cook for about a minutes.  add the chicken stock and cook until thickened, then slowly add milk and cook for about 4 minutes, stirring constantly.  when the chops are finished baking, serve smothered with gravy.

I served it with mashed new potatoes with the gravy also over the potatoes....new experiment, we loved it.

Pork Stir Fry- Tina Style

3/4 lb. thin sliced pork tenderloin
3 tablespoons grated fresh ginger
2 cloves garlic, minced
3 tablespoons reduced sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil

1 cup chicken stock or broth, homemade or low sodium
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons cornstarch

1/2 onion, chopped
1 bell pepper, julienned
1 handful snow peas
1 lg. handful sliced mushrooms
8 baby carrots, sliced
1 crown fresh broccoli
1 teaspoon white pepper
1 tablespoon olive oil
1 tablespoon sesame oil
Reduced sodium soy sauce to taste
2 chopped green onions

Steamed rice, I used 1 cup dry to 2 cups water in my rice steamer

Mix the pork, ginger, garlic, and soy sauce together and marinate in the fridge for at least 30 minutes.  Add the chopped veggies and pepper with olive oil and sesame oil to high heat pan or wok, stir fry until tender crisp, about five minutes.  Set veggies aside in bowl.  Add olive and sesame oil back to pan and stir fry pork mixture until no longer pink, about 3 minutes, add pork mixture to veggies in bowl.  Mix stock, soy sauce, oyster sauce, and cornstarch and add to pan on high heat, stir until thickened, about 5 minutes.  Add veggies and pork back to pan with green onions and mix together on medium heat for about a minute.  Add extra soy sauce to taste.  Serve immediately over steamed rice. 

Note: you can add jalapeños or crushed red pepper to veggies while stir frying, I couldn't because my bf can't do spicy.  I added Siracha sauce (rooster sauce) in my bowl, it was awesome!

I apologize

I know it's been forever since I've posted and I have to say a HUGE "I'm sorry" to Tina who's sent me a few recipes that I just never got around to posting. The holidays really did a number on me time-wise. I'm going to try to do better.

Much Love,
M