My friend Janet Roscovich always made the best pierogies. When my son, Jason, told her how much he loved them she began making a batch for his birthday each year. Yes, he shared some. He always ate them with lots of sour cream and butter.
I saw this pierogi pork chop recipe in an old 2005 Taste of Home magazine and thought it looked like a great way to enjoy them. The recipe as shown makes just two servings but can easily be doubled. My family also recently enjoyed pierogi poutine during our Carolina Wine tasting adventure. I had never had it before and it was delicious.
The cranberry brie bread would be a good accompaniment with the pierogies. Brie is a favourite cheese for me and although I have not tried this yet it does sound delicious.
I received a couple of Random Act of Kindness from readers this week – Michelle picked up garbage on her walk along the river and Jo’s neighbour took her garbage can and recycle bin back to her house on garbage day. Let’s continue to do for others as we begin a new year. A gentleman paid for a paramedic’s order at one of our local Tim Hortons. You can email, message, or phone me with yours.
Cranberry Brie Pull-Apart Bread
- 1 – 1 lb. loaf sourdough bread
- 16 oz. brie cheese
- 3 Tbsp. melted butter
- ½ Tbsp. fresh thyme or ¼ Tbsp. dried thyme
- 1/8 tsp. salt
- 2 cups fresh cranberries
- 2/3 cup maple syrup
- 5 Tbsp. water
Preheat oven to 400.
Line a baking pan with parchment paper.
Cut a pattern 1 inch deep across the top of the bread, being careful to not cut through all the way on the edges.
Slice brie into thin slices. Tuck the brie slices into the cuts on the bread.
Mix the melted butter, thyme, and salt and brush it over the top of the bread and between the slices a bit.
Bake until the cheese is melted and the bread is golden, about 20 to 25 minutes.
While it is baking, mix the cranberries, syrup, and water together in a pan over medium high heat.
Bring it to a boil and then reduce the heat to medium low and cook until it is thickened – 12 to 15 minutes.
Spoon the cranberry sauce over the bread.
Pork Chops and Pierogies
- 8 potato and onion pierogies
- 2 bone-in pork chops (about ¾ inch thick)
- ½ tsp. salt
- 4 Tbsp. butter
- 1 medium onion
- 1 Golden Delicious apple
- ¼ cup sugar
- ¼ cup cider vinegar
Slice onion and separate into rings. Slice the apple into about ¼ inch slices. Cook pierogies according to package directions.
Meanwhile, sprinkle the pork chops with ¼ tsp. of the salt and ¼ tsp. of the pepper. In a large skillet cook the chops in 2 Tbsp. butter over medium heat until juices run clear. Remove and keep warm.
In the same skillet sauté the onion in the remaining butter for about 3 minutes. Add the apple slices and sauté until almost tender. Stir in the sugar, vinegar, and rest of the salt and pepper. Bring to a boil.
Reduce heat. Simmer, uncovered, for 5 minutes. Drain pierogies. Add chops and pierogies to the skillet and stir well to coat. Serve.
HINT: Use a vegetable peeler to grate hard cheese into a salad.
FOOD FOR THOUGHT: This was sent to me a couple of years ago by my cousin, Deb Kett Secord (now sadly deceased), and I found it in an old family recipe book this week. Deb was an avid reader of The Press and commented that she really liked our Food For Thought. – Live your life, take chances, be crazy, don’t wait! Right now is the oldest you have been and the youngest you’ll ever be again.
