Title: Stuffed Pork Chops
Categories: Cajun Entree Meat Ethnic
Yield: 6 Servings
| 2 | | Med. apples coarsely chopped |
| 3 | tb | Light brown sugar |
| 1/2 | ts | Ground nutmeg |
| 7 | tb | Unsalted butter |
| 1 | ts | Vanilla extract |
| SEASONING MIX |
| 1 | tb | Salt |
| 1 | ts | Ground cayenne pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Rubbed sage |
| 1/2 | ts | Black pepper |
| 1 | ts | Onion powder |
| 3/4 | ts | Garlic powder |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Dried thyme leaves |
| PORK CHOP INGREDIENTS |
| 6 | | 1-3/4" thick pork chops |
| 1 | c | Chopped onions |
| 2 | ts | Minced garlic |
| 1 | c | Pork or chicken stock |
| 1/2 | c | Finely chopped green onions |
| 3/4 | lb | Ground pork |
| 1 | c | Chopped green bell peppers |
| 1 | cn | (4 oz) diced green chilies |
| 1/2 | c | Very fine bread crumbs |
In a food processor or blender, process the apples, 4 Tablespoons of the
butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients; set
aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the
larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter
over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and
2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring
occasionally and scraping pan bottom well. Stir in the green chilies and
their juice and continue cooking until mixture is well browned, about 6 to
8 minutes, stirring occasionally and scraping the pan bottom as needed. Add
the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs
and cook about 2 minutes more, stirring constantly and scraping pan bottom
as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops
and inside the pockets, pressing it in by hand. Prop chops with pocket
side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing
into each pocket; reserve the remaining stuffing. Bake chops with pocket up
at 400F until the meat is done, about 1 hour 10 minutes. Place the
remaining stuffing in a small pan in the oven for the last 20 minutes to
reheat.
Serve immediately with each chop arranged on top of a portion of the
remaining stuffing.