We poked around the internet, and found this recipe to use as a guide. So I chopped up one and a half tomatoes with an onion and a not insubstantial amount of garlic. I fried that in a tablespoon of butter and a roughly equivalent amount of olive oil. There was a lot of liquid floating around, and I was tempted to just wait until it had all boiled off. But I thought that would just mean the vegetables would end up stewed and tasteless. So I let it cook a while, and then used a slotted spoon to transfer the vegetables to a bowl, so it wasn't too liquidy. The vegetables then got mixed with some feta and some fresh oregano and basil.
I ended up with a lot of filling, so I don't think I even used half of it to stuff the pork chops. Once stuffed, I put the pork chops in the oven at 400 degrees and let them cook for 30 minutes. The pork chops ended up a bit overcooked. 25 minutes would have been sufficient I think. The stuffing, however, was absolutely delicious. We covered our green beans with it, and it was just as good as the duck fat roasted potatoes, which is saying something!
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