The beginning of another year is a good time to think about trying new things and expanding existing skills. Even though we spend a lot of time cooking, it's always fun to learn new techniques or observe someone else as they combine ingredients in a way that may be completely different from our version of a particular dish. Cooking classes are a great means of gathering ideas and meeting new people. There are a number of options available in the area and most of them are well worth the time. Check with your favorite kitchen stores and restaurants - many of them offer classes at this time of year. Continuing education programs and local technical schools are also a good source of food-related classes.
A long-standing story told by a good friend prompted the topic of classes for this column. Just out of college and beginning their first jobs, she and three friends rented a house together. None of them knew much about cooking, but felt they had to have one "special" dish to serve for guests. They started a tradition of fixing dinner together every Sunday for themselves and their "dates-of-the-moment". Fortunately, the dates rotated fairly often, because the four roommates only knew how to prepare one dish, stuffed pork chops. While she started from this limited repertoire, our friend went on to become an excellent cook (we don't know about the other three).
In case you don't have the time (or inclination) to attend a class, but need one "special dish", we will provide you with three options for the pork chops. If the meat case in your favorite store does not have loin chops with pockets, one of the butchers can quickly remedy the problem.
Ingredients:
Gently pound pocket portion of each chop to flatten. Melt butter in medium skillet over medium heat and saute 1/2 cup onion and mushrooms until onion is soft. Transfer mixture to a medium-sized mixing bowl; add toasted bread, parsley, caraway seeds, egg, salt and pepper. Fill each chop with one-fourth of the mixture. Close the pockets with toothpicks. In a large skillet, heat oil over high heat and quickly brown chops (about 5 minutes on each side). Reduce heat to low and continue cooking until tender (25-35 minutes). Transfer chops to platter, remove toothpicks and keep warm. Pour all but 1 TBS of fat from skillet. Add remaining 1/2 cup onion and cook for one minute. Add vinegar and chicken broth. Bring mixture to a boil and cook for 3 minutes. Pour over pork chops. 4 servings.
Ingredients:
Combine bread crumbs and cream in a small mixing bowl. In a large skillet over medium heat, melt the butter. Add the onion and crumbled sausage. Stirring constantly, cook until the sausage has rendered most of its fat and is light brown. Place pan contents in a sieve and remove the fat. Combine drained meat with bread crumbs. Add parsley, salt and pepper and mix thoroughly.
Preheat oven to 325 degrees. Divide the stuffing mixture evenly among the chops. Seal the pockets with toothpicks. Sprinkle the chops with salt and pepper. Heat oil in a large skillet over high heat. Add the chops and brown on each side (about 5 minutes). Remove chops to a platter and pour off all but 1 TBS of fat. Lower the heat and saute onion and carrot for 5-6 minutes, or until the vegetables begin to soften. Mix in the 1 TBS flour, add the chicken broth and bring mixture to a boil. Stirring constantly, cook until the stock begins to thicken slightly. Return the chops to the pan, cover tightly and bake for 30-40 minutes, basting occasionally. Place pork chops on platter and remove toothpicks. 6 servings.
Ingredients:
Melt 2 TBS butter in medium skillet over medium-high heat. Add mushrooms and saute until light brown. Add onion and saute until soft. Pour in red wine and boil until liquid is reduced to glaze. Season to taste and cool to room temperature. Blend in cheese. Fill each chop with 1/4 of cheese mixture. Close pockets with toothpicks.
Preheat oven to 325 degrees. Heat butter and olive oil in large skillet over medium high heat. Brown chops on both sides (about 5 minutes). Transfer chops to shallow baking dish. Pour off all but 2 TBS oil. Saute onion, carrot and celery over medium heat until golden (about 5 minutes). Add wine, tomato paste, bay leaves and garlic. Boil until liquid is reduced to glaze (12-15 minutes). Add chicken broth and boil until reduced by half. Pour mixture over chops, cover and bake until tender (about 50-60 minutes). Place chops on platter and remove toothpicks. Boil sauce until reduced by one-third. Add cream and boil until sauce thickens. Stir in lemon juice, pour over chops and serve. 4 servings.
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