On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>>
>> > Over the weekend we bought a pork loin with the rib bones, if that
>> > makes sense. My hubby split them between the ribs so essentially we
>> > have about 1 1/2 inch thick pork chops. I want to have dinner ready
>> > for TFM® when he gets home from work, but I don't know how to prepare
>> > these monster chops.
>> >
>> > Do I bake them, if so, I don't have anything to make a sauce out of.
>> >
>> > I'm not the griller/BBQ'er in the family; that honor belongs to my
>> > hubby.
>> >
>> > Side dishes will be brussel sprouts and spinach salad.
>> >
>> > Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
>> > butter, mushrooms, yellow squash, onion, green olives, capers, and
>> > fresh spinach.
>> >
>> > Anyone have any suggestions? TIA!
>> >
>> > kili
>>
>> With chops that size and thickness I would be inclined to cut a pocket
>> in them and make stuffed pork chops. You could do a vegetable stuffing
>> and add bread or rice to it. After stuffing, brown both sides in a
>> skillet, then roast in oven 'til done.
>>
>> --
>> Wayne Boatwright
>> ____________________________________________
>
>
> How about spinach, mushrooms, onion and croutons for a filler? That's
> about all I have, but it could work! Thanks, Wayne!
>
> kili

I think that would be delicious. You might even consider adding a bit of
cream cheese to the mix (cut in small cubes).

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974