Cooking Class Recipes
Posted By:Matt Weeks
Posted On:September, 02nd 2008
Category: Nutrition
 

Will you miss Chef Weeks cooking class tonight (Sept.2)?  If so, here are the recipes he will be discussing...

Apple Stuffed Pork Chops

INGREDIENTS

• 1 teaspoon chopped onion
• 2 teaspoons extra virgin olive oil
• 1 tablespoon dried bread crumbs
• 2/3 cup chopped apples
• 1 tablespoon and chopped celery
• 1 teaspoon chopped fresh parsley
• 1 teaspoon dried sage
• 1/2 teaspoon black pepper 
• 2 (1 1/4 inch) thick pork chops 

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet saute onion in half the oil until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley, sage, and pepper. Mix all together. Cut a large pocket in the side of each pork chop. Spoon apple mixture loosely into pockets.
3. In skillet, heat remaining oil to medium high and brown chops on both sides. Place browned chops in a baking dish. Cover with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove cover and bake for 20-25 minutes longer or until juices run clear and internal temperature reaches 155°F.

Sautéed Green Beans with Garlic and Onion

INGREDIENTS:

·        6 ounces:          Fresh Green Beans, trimmed

·        ½ teaspoon:  Fresh Garlic, chopped

·        1 teaspoon:   Onion, diced

·        2 ounces:           Low sodium chicken broth

·        ½ teaspoon:      Olive oil

·        ½ teaspoon:        Black Pepper

DIRECTIONS:

1.      Bring water to a boil in a small pot.  Add beans and cook for 3-5 minutes.

2.      Remove from water and set aside.

3.      Heat oil in a small sauté pan and add the garlic and onion.

4.      Sweat the vegetables for 1-2 minutes.

5.      Add beans, and season with pepper.  Add stock and let simmer for 5-7 minutes or until beans are tender.