Wayne Boatwright > wrote in
:

> 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).
>

<groan> I just suggested that before reading your post. Oh well, brilliant
minds think alike

Michael