Pork Chops with Apple-Cherry Stuffing

When I found this recipe on Betty Crocker (http://www.bettycrocker.com/recipes.aspx/slow-cooker-pork-chops-with-apple-cherry-stuffing?modalclose=1) I couldn't wait to try it! It sounded DELICIOUS! And I could use my crock pot for it!!!

We were a bit disappointed. The cherry flavor was very overpowering and made the rest of the meal a bit tart. I think if I make this again (which I will, because the concept would be delicious with some modifications) I would reduce the chicken broth to maybe half a cup or 3/4, the stuffing was a bit soggy. I would remove the cherries all together, maybe even the apples. I realize then that it's just stuffing and pork then, but I imagine that would be yummy. I would also reduce the cook time. By the time I got home from work, it was cooking for about six hours. The stuffing was mushy but the pork was extremely tender, that it just fell apart into the stuffing. That was yummy. I had very thin pork chops so that could explain the not needing to cook for so long.

All in all, this meal wasn't that bad. I would just make changes for sure.

*photo from Betty Crocker, which looks nothing like my dish did!

Sage Pork Chops

Last night for dinner I made Martha Stewards Sage Pork Chops, they were delicious!!I used a Pinot Gris (or a Pinot Blanc) for the white wine and it worked well (it was the only white I had that wasn't too sweet-like a Riesling or Gewurztraminer). We had a glass of wine and a side of rice to go with it. We both really liked this meal. I would have liked to try the Parmesan Rice that Martha has, but I didn't have the recipe. Brown rice worked fine with some of the sauce drizzled on top. YUMMY!

http://www.marthastewart.com/recipe/sage-pork-chops?autonomy_kw=Sage%20Pork%20Chops&rsc=header_1

Ingredients
* 4 boneless pork loin chops (6 ounces each)
* Coarse salt and ground pepper
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 medium shallot, minced
* 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
* 1/4 teaspoon dried thyme leaves
* 1/2 cup dry white wine

Directions
1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
2. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.