Sunday Supper Stuffed Pork Chops, Potatoes, Sugar Snap Peas

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Potatoes - peeled, and
		Cut into chunks
		Salt - as needed
1/2 cup	118ml	Milk
4 oz	113g	Cream cheese
1 oz	28g	Onion - finely chopped (small)
2 tablespoons	30ml	Chopped fresh chives - (optional)
1 tablespoon	15ml	Olive oil or vegetable oil - plus
		Some for drizzling
2		Bacon - chopped
1		McIntosh apple - chopped (small)
2		Celery ribs from the heart - finely chopped
1		Onion - chopped (small)
2 tablespoons	30ml	Freshly-chopped sage leaves
		= (or 1 tspn ground dried sage)
2 tablespoons	30ml	Freshly-chopped thyme leaves
		= (or 1 tspn dried thyme leaves)
		Freshly-ground black pepper - to taste
2		Store-bought corn muffins
8		Thin boneless center-cut pork loin chops
2 lbs	908g / 32oz	Sugar snap peas
1 cup	237ml	Chicken broth or water
1 tablespoon	15ml	Butter

Recipe Instructions

Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside.

Heat milk, cream cheese and onion over medium-low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.

Preheat a medium skillet over medium-high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.

Preheat a large skillet or grill pan over medium-high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.

In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium-high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.

To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C27) - from the TV FOOD NETWORK

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