On Our Anniversary...June 2nd

I was surprised with these nice big terra cotta pots!

And my lovely traditional red rose.

It went perfect at the table setting. That bistro set just arrived. We used hubby`s petro points at Sears. I`m going to be painting it black to match the trellis. I used the antique tablecloth that used to cover the little table in the kitchen. I`m going to leave it off and after I wash it, put it away to use instead of just look at.

Doesn`t this look delicious! It was. A joint effort of Italian Stuffed Pork Chops, a special salad and fresh steamed green beans. Check out the size of those olives! The chop recipe is from an Italian Food magazine and the recipe is at the end of this post.

Elvis also thought it looked yummy. Need more sand on those bricks...

How could we not?

Later on we had a piece of our wedding cake that my Mum made and saved for us and lit our wedding candles. It was a lovely day all round...

Italian Stuffed Pork Chops

4 thick chops
8 ounces Italian sausage, crumbled
1/4 cup fine dry breadcrumbs
1 slice prosciutti, finely chopped
2 cloves garlic, minced
1 oz. fresh mozzarella cheese, finely chopped
2 tablespoons olive oil
1 cup finely chopped onion
1 cup dry white wine
1/2 cup chicken broth
1/4 cup butter

1. Preheat oven at 350. Trim fat from pork chops and cut a pocket in the rounded side of each. Set aside
2. In a bowl, combine sausage, bread crumbs, prosciutti, mozzarella, garlic, and if desired, salt and pepper.
Press stuffing into each pocket of chops. Tie with 100% cotton kitchen string to hold stuffing.
3. In a large skillet, heat oil over meium high heat. Pat chops dry; brown in hot oil for 3 minutes per side. Place chops in a shallow roasting pan and set aside.
4. In the same skillet, add the onion, chicken broth, and butter. Bring to boiling; gently boil over medium heat about 10 minutes until liquid is reduced slightly. Pour over chops. Bake uncovered for about 1 hour.
Transfer chops to platter and remove string. Drizzle pan juices over chops.

Makes 4 servings

We bought this last year on our mini honeymoon and hubby mixed it with olive oil and pored it over some slightly roasted yellow peppers and onions and fresh romain lettuce. It was delicious topped with grated mozzarella cheese.
Steamed green beans and huge olives finished off the meal.

In a day or so, when I get a chance, I`ll post some Aberfoyle Antique market pictures. Almost didn`t have any because I was too busy looking at things and forgot! But my wonderful hubby insisted , despite his sore back, that we wonder over again after going to the car with the bags and take some. I bought a few goodies too :)