26. Pork Chops with Apple Pie Filling and Stuffing

Have you ever cleared your plate of dinner and then wished you could start over? Yes? Well, we didn't get fat by wishing we had eaten less did we? In any case we are (well I am) on diets. We are on lifelong journeys to correct our eating habits and live long and healthy lives. So have you cleared your plate recently and wished you could start over? I have. This is that kind of meal. The one you eat, but can't believe how good it turned out. The pork chops were so tender I couldn't get them out of the pot without breaking them! I found a rendition of this recipe on the WW message boards. It is a crock pot recipe, but seeing as my crock pot is out of commission I decided to use my trusty dutch oven. Now, I have a few pieces of advice. One, try to find a can of apple pie filling you either know and like, or that is no sugar added without aspartame (does that exist?), or perhaps one with just less sugar. Two, do not get lazy and just mix the stuffing mix and pour it on top. Cook it first, then spoon it on. If you do not cook some of the moisture out it gets a little too wet.

Pork Chops with Apple Pie Filling and Stuffing - 7 points per serving
Makes 6 servings
Special equipment: Dutch Oven or Crock Pot

1 1/2 pounds lean pork chops (6 slices)
1 20 oz can apple pie filling, sugar free or no sugar added
1 box corn bread stuffing mix
1 tbsp olive oil

Marinade:
1/4 cup apple cider vinegar
1/4 cup BBQ sauce
1 tbsp minced garlic
1 tbsp low sodium soy sauce
1 tsp onion powder
1 tsp thyme
sea salt
pepper

1. Mix the marinade and pour over the pork chops. Shake well (in closed container!) until pork is well coated. Refrigerate for 2 - 24 hours.

2. Lightly coat dutch oven with olive oil (if using a crock pot, lightly coat a large skillet) and place over medium high heat. Add the pork chops and cook them until you get a nice sear on each side. (If using a crock pot, take them from the skillet and lay them into the bottom of the crock pot.)

3. Mix the stuffing mix as the box directs and cook.

4. Spoon stuffing into dutch oven/ crock pot. Top with apple pie filling. Cover.

5. Dutch Oven: Cook in oven at 300 for 2 1/2 - 3 hours. Crock Pot: Cook on low for 4-5 hours.

Enjoy!

19. How to season and use that cast iron skillet you have just lying around

How many of you have cookware lying around or hung up or hidden in your kitchen that you have no idea how to use or that you want to use but aren't sure of the upkeep? Growing up we had one kind of cookware. The copper bottomed kind. Yeah, you know what I'm talking about! I used to watch my grandmother dutifully shine the copper on the bottoms of every one of her pans once a month with ketchup, thus learning how to shine copper very cheaply. This was also the only thing I learned about cookware growing up. However I am not here to talk about copper bottom pans, I am here to talk about: Cast Iron.

I always thought of cast iron as something that my grandmother would have used (even though she didn't) and that the pans themselves were just gross. You never use soap to clean them as that would destroy the wonderful nonstick coating that you are going to create by seasoning it. I'm over that now. I used to love and use (and still use as I have only just recently started replacing all of my cookware with the set I plan to have for the next um, forever.) non-stick or Teflon pans, but after reading articles on Teflon possibly having some pretty heinous heath risks and seeing how quick even the most expensive pan deteriorates I have changed my mind. This isn't to say that everyone should run out and replace their Teflon, but there are alternatives. Cast iron is one of many alternatives including stainless steel and glass.

Now, get that old rusted cast iron pan out from where ever you have been neglecting it and follow my lead.

You are going to need:
1 (or several) cast iron pan (s)
Fat (I have tried both vegetable fats and (recently) animal fat and I like the way animal fat works a lot more. I used bacon fat and the result was a gloriously seasoned pan. Vegetarians, do not despair! I have been reading and vegetable fats are just fine!)

1. Preheat your oven to anywhere between 300 and 500 degrees. This is entirely up to you, I used 300 degrees today.
2. Scour your pan out very well with hot water and a scouring pad or steel wool. If you have light rust spots scour them until all traces of the rust are gone. Then wash and immediately dry your pan.
3. Coat your pan with fat and place it into the oven for 15 minutes. Remove the pan and drain the excess fat.
4. Place the pan back into the oven for 1-2 hours.

Note: Repeating the process several times will help to create a stronger seasoning and better cooking surface.

Caring for your pan:

1. Do not use soap, though I am sure you can find several resources for why you can and how. Soap will start to break down the seasoning you have created.
2. Let the pan cool down some, rinse it with hot water, and wipe with a soft sponge if you need to.
3. Dry with paper towels and then place over low heat on the stove to make sure the pan is completely dry.

Voila! You have an amazing non-stick pan that should last years and years with proper care.