Tag Archives: Garlic

Random Recipe ~ Peach Pork Chops

17 Apr

Random recipe with my daughter Eden, she found a cookbook at school.  We randomly went through the recipes and picked one.  It sounds good, hopefully it tastes good.

Peach Pork Chops

  • 1 1/2 cups finely chopped onion

    English: Autumn Red peach. Français : Pêches E...

    English: Autumn Red peach. Français : Pêches Español: Durazno cortado por la mitad (Photo credit: Wikipedia)

  • 1 cup finely chopped celery
  • 1/3 cup butter
  • 6 cups dry bread cubes
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. rubbed sage
  • 1/8 tsp. pepper
  • 1 pkg. frozen peaches, thawed and diced
  • 2 eggs
  • 1 cup water
  • 2 tbsp. minced fresh parsley
  • 6 boneless pork chops ( 1-1/4 inch thick)
  • 3 tbsp. olive oil
  • garlic and salt to taste
  • 1/4 cup peach preserves

In a skillet, sauté onion and celery in butter until tender; transfer to a large bowl.  Add bread cubes, poultry seasoning, sage and pepper.  Fold in peaches.

Combine eggs, water and parsley; add to bread mix.  Toss gently until well mixed.  Cut a large pocket in the side of each pork chop, spoon stuffing loosely into pockets.  Tie with string to secure stuffing if necessary.  Brush pork chops with olive oil.  Sprinkle with garlic salt (or fresh minced garlic) and pepper.

In a large skillet, brown chops on both sides.  Place remaining stuffing in a greased 9 x 13 baking dish.  Top with pork chops, spread preserves over chops.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer or until juices run clear.  If string was used, remove before serving.  Serves 6.

Hope you enjoy, this sounds like a good rainy day summer recipe.

Herbed Shrimp with Wild Rice

30 Jan
Cooked wild rice.

Image via Wikipedia

I love shrimp and so does my daughter.  I also love wild rice, now that I am older, I believe it is an acquired taste and it reminds me of Minnesota.  This is a dish I found in a little cookbook from “The First Christian Church” in Duncanville, Tx., from the year 1974.  I love old church and community cookbooks, they have the best home cooked recipes.

  • 2 lb. raw shrimp
  • wild rice
  • 1/2 c. butter
  • 1/2 lb. fresh mushrooms sliced
  • 18 cherry tomatoes
  • 1 c. sliced celery
  • 1 tsp. parsley flakes
  • 1/2 tsp. tarragon leaves
  • 1/2 tsp. ginger
  • 2 tsp. salt
  • 1 tsp. dry mustard
  • 1/8 tsp. garlic powder
  • 1/4 tsp. pepper
  • 3 tbsp. lemon juice

Shell and devein shrimp.  In large skillet, sauté mushrooms in melted butter for 2 minutes.  Add celery and tomatoes and sauté 1 minute longer.  Remove and push to one side.  Mix seasonings together, add shrimp and sprinkle with seasonings.  Saute shrimp, stirring, 2 minutes.  Add lemon juice, combine shrimp and vegetables.  Cover and simmer 5 minutes.  Serve over wild rice.  Serves 4-6.


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