Since Wednesday a pork chop has sat in the fridge, waiting to be cooked. But due to getting out of work pretty late Wednesday and Thursday, it sat uncooked just waiting. Today it became a tasty experiment.
I was trying to find something different to do with a pork chop and the answer came to me as I perused some cooking blogs and old recipe magazines. Nothing jumped out at me except a braised leek recipe, a leek and gouda stuffed chicken recipe and a bacon, leek and tomato soufflé. I still had a leek from last week’s veggie basket, so I decided to start with that. I had a beautiful tomato and the pork chops. So, I chopped the leek and sautéed it with a little butter and garlic. Next came the tomato, salt and pepper. I cooked all that down just a little, then browned the pork chops, just to get a little color. I stuffed the chops with some goat cheese and the tomato leek mixture, popped them in the oven for about 25 minutes. The results …
A pretty dish that actually tasted pretty good. I think I could have used a sharper or stronger cheese, but the goat cheese worked pretty well. I’m not sure if this will become a staple or not, but it worked well for an experiment.
I should have a few more recipes to try next week. Let’s just hope I get to making them. I do have a pretty veggie basket this week to work with.
Happy Thanksgiving week!