Week 11, Cooking With Kim!

Peach-Glazed Pork Chops

• 1 can (8 1/2 oz) peach slices, undrained
• Hot water
• 1/4 (1/2 stick) butter, cut into pieces
• 1 pkg (6 oz) Stove Top (about 2 heaping cups)
• 6 pork chops, 1/2 inch thick
• 1/3 cup peach or apricot jam or preserves
• 1 Tbsp. Dijon mustard

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture and butter in large bowl until utter is melted. Stir in contents of stuffing mix pouch & peaches. Let stand 5 minutes.

Spoon stuffing mixture into 13x9" baking pan. Arrange chops over stuffing mixture. Mix jam & mustard. Spoon over chops.

Bake at 375f for 40 minutes or until chops are cooked through. Makes 6 servings.

Maybe someday Jumbo will carry it, but until then...

Stove-Top Stuffing (a little too white in the picture... darker is better!)

• 30 slices bread (dense), 1/2" cubes
• 1/3 c oil
• 3 Tbsp instant minced onion
• 3 Tbsp parsley
• 2 tsp garlic salt
• 3/4 tsp ground sage
• 1/2 tsp seasoned pepper or salt

Heat oven to 300f. Mix all ingredients and place on cookie sheets. Toast 20-40 minutes (until browned & looks like dry Stove Top), stirring occasionally. Cool. Makes 12 cups. Store in air-tight container for up to 12 weeks.

Bread Pudding and Caramel Sauce
5 cups stale bread
3 cups warm milk
¼ teaspoon salt
3 eggs
½ cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon

Preheat oven to 350 F. Break up bread into pieces. Soak in warm milk. Combine and beat well, salt, eggs, sugar, vanilla and cinnamon. Pour egg mixture over the soaked bread and toss lightly. Bake in a baking dish set in a pan of hot water for 45 minutes. Serve with caramel sauce.

Caramel Sauce (there is always too much sauce for the bread pudding, but I like it that way... try dipping apple slices in the leftover sauce)
1 cup brown sugar
1 cup half and half
1 cup butter

Heat to boiling. Whisk quickly. Stir until desired consistency. Serve at room temperature, over bread pudding.