Wayne Boatwright > wrote in
:

> 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.
>

I was about to suggest the same thing. She has mushrooms and spinach on
hand, along with onions and butter. A quickie saute of veggies in butter,
add bread or rice and stuff the chops. Spices and/or herbs to taste
(whatever you like) Personally I'd do the bread and toast it. I'd put it
in a baggie after toasting and make crumbs out of it with the rolling pin
<evil grin>. It might be really interesting to slowly melt the cream cheese
into the stuffing mix.

Michael