Sausage-stuffed mushrooms

Sausage Stuffed Mushrooms (the best ever)

Ingredients

1 hot italian sausage in tube
1 1/2 teaspoons dried oregano
1 cup freshly grated parmesan cheese
1/2 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1 large egg yolk
Olive oil
2 dozen mushrooms or more. Destemmed.
1/3 cup dry white wine

Saute sausage and oregano in heavy large skillet over medium high heat until sausage is cooked and broken into small pieces. Drain and let cool. Mix in 1/2 cup parmesan cheese, worcestershire sauce, and garlic powder, then cream cheese. season with salt and pepper, then mix in egg yolk.

Brush glass baking dish with olive oil. brush cavity of mushrooms with white wine, fill with mixture, and sprinkle with some of the remaining parmesan cheese. Arrange in dish.

Preheat oven to 350 and bake about 25 minutes.

German Pork Chops

These are super yummy and really tender!
Sandy and Mike make them in Knoxville all the time.

Serves 4.
4 Boneless Butterfly-cut Pork Chops
1 Onion
Apple Cider Vinegar
Ketchup
Salt & Pepper

Put the pork chops in a glass oven dish. Sprinkle with salt and pepper. Slice the onion into 1/8-1/4 inch slices and put one slice on top of each chop. Pour apple cider vinegar into the pan until it reaches about 3/4 way up the sides of the chops. Squeeze a dallop of ketchup on top each onion slice. Cover with aluminum foil.

Cook at 350 degrees. If the pork chops are thick, it's 30 minutes covered and then 30 minutes uncovered. If they are thinner, you need to reduce the cooking time accordingly. The vinegar flavor cooks off, leaving a really tender and juicy pork chop!

We serve this with au grautin potatoes and a favorite veggie.

~ Sandy