Temptation…thy name is Staub.
But, those suckers cost a chunk of change!
I was raised by my Mom that moms do not splurge…at least unless it was beneficial to everyone. (Although, upon reflection, she had some really NICE stuff…maybe I just didn’t pick up her talent for finding that “benefit to everyone” thing soon enough!.
ANYWAY. I am currently teetering on the edge of buying this…
Isn’t it beautiful? That color. That shape. That rooster handle. It is a Staub instead of Le Creuset but both are equally pricey. I like the Staub because it has a black enamel interior instead of white. It is slightly roughened so it ages to be non-stick. Gorgeous.
After conferring with my chef-trained daughter and chef-trained Brian, I am even more tempted. My finger is poised over the Add To Cart button. I will give it one more day as a cooling off period.
I will let you know…
Today was a day to ease back. I elected to make it a “mostly jammie” day. (I had to put on jeans to get a load of firewood and bring in some ingredients from the freezer in the garage…) I watched Food Network and HGTV. I read. I felt guilty enough about that to spend a little time painting the shelf project…my Mom was whispering in my ear that I need to accomplish something…here tis so far.
If you look VERY CLOSELY, you will see that the top two shelves are painted white and the others are grungy…Come on, use your imagination!
The Bearded One asked for Stuffed Pork Chops for dinner. We have not had those for at least 6 months so I dug out our old favorite recipe. I was surprised that I had not put it on the blog since we like it so much. So here ’tis.
Stuffed Pork Chops
4 thick pork chops, slice a pocket with a small opening from the fat side of the chop. (brine, if possible)
3 T butter
1 onion, minced
1 rib celery, minced
1/2 t salt
1 T minced fresh parsley
2 t minced fresh thyme
2 garlic cloves, minced
2 sliced, high quality sandwich bread, cut into 1.2 inch cubes (2 cups)
2 T heavy cream
1/8 t pepper
1 T vegetable oil
Melt the butter in a skillet over medium heat. Add the onion, celery, and salt. Cook until the vegetables are softened, about 5 minutes. Stir in the herbs and garlic and cook until fragrant, about 30 seconds. Transfer to a medium bowl and toss with the bread cubes, cream, and pepper. Mix, lightly pressing the mixture against the sides of the bowl until it comes together.
Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees. Cut a pocket in the chops and stuff with 1/4 of the stuffing (Or, if you are like me, make fewer chops and put the remainder of the stuffing in a greased baking dish…place the browned chops on top.)
Heat the oil in the skillet until just smoking. Brown the chops on both sides the transfer to the baking dish. Bake until the stuffing registers 135 degrees on an instant-read thermometer, about 15 minutes, turning the chops over halfway through cooking.
Transfer the chops to a clean plate, tent with foil, and let rest for 5 to 10 minutes.