Comments on: Nothing says appetizing like "pig vag". http://www.foodshenanigans.com/meat/stuffed-pork-chops/ Only Communists don't like Chili Thu, 25 Aug 2011 00:30:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Michelle http://www.foodshenanigans.com/meat/stuffed-pork-chops/#comment-225 Michelle Sat, 07 Nov 2009 00:54:30 +0000 http://foodshenanigans.com/?p=431#comment-225 Karen that sounds awesome! I miss your cooking! Thank you - I don't think I have the patience to actually write something in depth though. ps, get your daughter-in-law to post! Karen that sounds awesome! I miss your cooking!

Thank you – I don’t think I have the patience to actually write something in depth though.

ps, get your daughter-in-law to post!

]]> By: Mrs.P http://www.foodshenanigans.com/meat/stuffed-pork-chops/#comment-224 Mrs.P Thu, 05 Nov 2009 18:35:31 +0000 http://foodshenanigans.com/?p=431#comment-224 Hi Michelle, I was very inspired by your stuffed pork chop recipe and decided I just HAD to make it for chicken breasts tonight..a cold day..laid off..Oh yeah, I can cook. So for the most part I kept everything the same (except I multiplied it by about a billion..one never knows who is going to be here to eat) and I added apple cider and chicken broth instead of just plain chicken broth..And now I am making a cider and maple syrup reduction to glaze the breasts with as they cook. Rich brought me 4 quarts of real maple syrup and I love cooking with it. It reduces well and adds a whole caramel accent to stuff. I think Im going to flatten the breast,s stuff them and roll them to keep things interesting. And I will probably put a little balsamic into the glaze to give it a little zip.Thank you for the inspiration. I think you shoul;d seriously think about writing cookbooks. I love reading your site. If you kept it in that kind of format..something tells me you could do really well. You have an awesome way with words. Have a good one! Karen Hi Michelle,
I was very inspired by your stuffed pork chop recipe and decided I just HAD to make it for chicken breasts tonight..a cold day..laid off..Oh yeah, I can cook. So for the most part I kept everything the same (except I multiplied it by about a billion..one never knows who is going to be here to eat) and I added apple cider and chicken broth instead of just plain chicken broth..And now I am making a cider and maple syrup reduction to glaze the breasts with as they cook. Rich brought me 4 quarts of real maple syrup and I love cooking with it. It reduces well and adds a whole caramel accent to stuff. I think Im going to flatten the breast,s stuff them and roll them to keep things interesting. And I will probably put a little balsamic into the glaze to give it a little zip.Thank you for the inspiration. I think you shoul;d seriously think about writing cookbooks. I love reading your site. If you kept it in that kind of format..something tells me you could do really well. You have an awesome way with words. Have a good one! Karen

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