Cuisinart DLC-5 manual Carmelized Onion Gruyère Quiche, Baked Stuffed Pork Chops

until thickened, about 30 minutes, stirring occasionally.

Makes about 2-1/3 cups.*

*To double the recipe, double the ingredients but chop the meat in 2 batches.

BAKED STUFFED PORK CHOPS

Quick enough to be an everyday meal,

special enough for guests.

41-inch thick pork rib or boneless pork loin chops

1teaspoon dried thyme

1teaspoon dried sage

1/2 teaspoon freshly ground black pepper

1shallot, peeled, halved 2/3 cup pecans, lightly toasted 2/3 cup dried, pitted apricots

1tablespoon grainy Dijon-style mustard

1tablespoon bourbon whiskey

1teaspoon soy sauce

kosher salt and freshly ground pepper to taste

1tablespoon unsalted butter

Preheat oven to 350° F. Use a sharp, pointed knife such as a boning knife to cut a pocket in each pork chop horizontally to the bone (or almost through if using boneless chops). Reserve.

Insert metal blade. Place thyme, sage, paprika, and pepper in work bowl. With machine running, add shallot through feed tube and process to chop, 5 seconds. Add pecan halves and apricots to work bowl. Pulse until nuts and apricots are coarsely chopped, 12 to 15 pulses. Add mustard, whiskey, and soy sauce; pulse to blend, 5 times.

Divide the apricot-pecan mixture evenly and stuff each pork chop. Skewer pockets closed with toothpicks if necessary. Season chops lightly with kosher salt and freshly ground pepper to taste. Melt butter over medium high heat in large (12-inch) skillet with oven- proof handle. Brown pork chops on each side, 2 to 3 minutes. Place skillet in preheated 350° F oven. Bake until pork is cooked through (will read 155-160° F when tested with an instant read thermometer), about 20 to 25 min- utes. Let pork chops rest, loosely covered, for 5 minutes before serving.

Makes 4 servings

CARMELIZED ONION &

GRUYÈRE QUICHE

This old favorite is perfect for supper or brunch.

1Pie Pastry, prepared, rolled and placed in pie plate (page 26)

5ounces Gruyère cheese, cut to fit the feed tube

1onion (8-ounces), peeled and cut in quarters

1teaspoon extra virgin olive oil

1teaspoon unsalted butter

4large eggs

1cup evaporated fat free milk

1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg

Prick the pastry crust that has been rolled out and placed in a pie plate evenly with a fork. Freeze while continuing. Preheat oven to 425° F.

Insert the shredding disc. Use medium pressure to shred the Gruyère, remove and reserve. Insert the slicing disc; use medium pressure to slice the onion. Do not wash the work bowl.

Heat the olive oil and butter in a 10-inch skillet over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it begins to soften. Lower the heat, and cook for 10 to 15 minutes, stirring every 2 or 3 minutes until the onions are lightly caramelized and golden in color.

Remove and cool.

Line the chilled pastry with a sheet of foil and fill with pie weights, dry beans or rice (use 2 to

3 cups). Bake in the lower third of the preheat- ed oven for 12 minutes, then remove the foil and pie weights and bake for another 5 min- utes. Remove from the oven. (This may be done ahead.)

Insert the metal blade. Place the eggs, evapo- rated fat free milk, pepper and nutmeg in the work bowl and process for 30 seconds. Layer half the cheese, all the onions and the remain- ing cheese in the partially baked pastry shell. Carefully pour in the egg mixture. Place in the lower third of the oven and bake for 10 minutes, then lower the heat to 375º F and continue baking for 25 to 30 minutes, until the custard is set, puffed and golden.

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