I found another vintage cookbook at my favorite thrift store for only 50 cents! Yeah, they're making a killing off of me.
I was flipping through this "new" cookbook of mine called Ida Bailey Allen's Cook Book for Two (1957) last night during one of my insomnia episodes. I came across Stuffed Lamb Chops. And although my day was very busy in Albuquerque, I couldn't stop thinking about these Stuffed Lamb Chops. Canaan & I stopped by the grocery store on the way home for the sole purpose of buying lamb chops...which they didn't have so I improvised and bought pork chops instead.
I've altered this recipe quite a bit. Hope you like it as much as we did!
Stuffed pork chops topped with mashed potatoes
2 boned loin pork chops
1 C chopped mushrooms
1 T butter
2 T bread crumbs
2 strips bacon
1 C chopped or pureed vegetable (optional)
Salt & Pepper
Split the chops on the side to form pockets
Chop the mushrooms or use a food processor, cook 1 minute in butter, add crumbs and some salt and pepper. Optional: add chopped or pureed vegetable such as asparagus. I used the food processor to chop the steamed asparagus.
Fill the pockets in the chops with the mushroom mixture. Fit a strip of bacon around each and fasten with a toothpick.
Brown the chops in the same skillet you sauteed the mushroom mixture. On high for 2-3 minutes per side.
Remove the toothpick and place in a baking dish. Dust with salt & pepper. Bake for 30 minutes in a preheated oven of 350.
Top each with mashed potatoes and cook for another 15-20 minutes.
Remove from oven and serve immediately.
"whatever you have" or asparagus & cheese pastry puffs
Remove puff pastry shells from packaging and place on ungreased baking sheet. Cook according to package instructions. These were 20-25 minutes in a preheated oven of 400 degrees.
Add your choice of toppings and/or cheese even cream cheese.
Put back in the oven for 2-10 minutes...just check to see when the cheese is melted and item is hot. Serve immediately.