Just because you are cooking for one doesn’t mean you have to have instant stuffing (the kind you cook on the stove). Dressing up a regular stuffing mix (the kind that comes in bags) is easy. You will need some seasoning vegetables, and soup gravy.
Seasoning vegetables are nothing more than diced up vegetables used to flavor a variety of dishes. They should always include onions and bell peppers and, depending on your taste, celery, green onions, carrots, or hot peppers. Dice up the veggies of choice into roughly 1/4-inch pieces, mix together, and freeze in a freezer bag. These are a wonderful way to add flavor to omelets, casseroles, soups as well as stuffing.
Soup gravy couldn’t be easier. Any of the “Cream of” soups will do. I like either Cream of Mushroom or Cream of Celery the best. Mix the soup with 1/2 the amount of the recommended liquid. The extra I save in frozen 1/4 cup amounts. There is a snack-size zipper bag that would be perfect but I use regular fold-over sandwich bags. I put 1/4 cup of the gravy in each bag and freeze. To make sure the bags stay upright while freezing, I place them in a small plastic container. After they are frozen solid I collect them together in a zippered bag. When I need a serving of gravy I take out one package—very nice over rice or potatoes.
Stuffed Pork Chops for One
1 pork chop
1/2 cup stuffing mix
1/8 cup seasoning vegetables
1/4 cup soup gravy
In a small bowl, mix the stuffing, water, and seasoning vegetables. If you like, you may also add raisins and or nuts—I like slivered almonds—to the stuffing.
Cut a piece of aluminum foil long enough to wrap around the pork chop. Spray it with a little cooking spray or oil it with a bit of oil (this will keep the food from sticking). Put the pork chop on the foil, the stuffing on top of the pork chop and the gravy on top of the stuffing. Seal the foil into a package and place on a baking sheet. Bake at 350º for 30 minutes. Open the foil and return to the oven for 15 minutes to top brown. Let rest 5 minutes.
To complete the dinner, place 1 cup of the frozen vegetable of your choice—spinach, green beans, peas, broccoli, etc.—on a dinner plate. I like to put a tablespoon or so of olive oil vinaigrette over the vegetables. While the pork chop is resting, microwave the vegetables on high for 5 minutes. Transfer the pork chop to the plate. Dinner is served.
Published: January 12, 2011