Recipe categories:
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Stuffed Pork Chops |
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Category |
Main Meals |
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Contributor |
admin |
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Ratings |
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Ingredients |
2 each Med. apples coarsely chopped
7 tablespoons Unsalted butter
3 tablespoons Light brown sugar
1 teaspoon Vanilla extract
1/2 teaspoon Ground nutmeg
-----SEASONING MIX-----
1 tablespoon Salt
1 teaspoon Onion powder
1 teaspoon Ground cayenne pepper
3/4 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Dry mustard
1/2 teaspoon Rubbed sage
1/2 teaspoon Ground cumin
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
-----PORK CHOP INGREDIENTS-----
6 each 1-3/4" thick pork chops
3/4 pound Ground pork
1 cup Chopped onions
1 cup Chopped green bell peppers
2 teaspoons Minced garlic
1 can (4 oz) diced green chilies
1 cup Pork or chicken stock
1/2 cup Very fine bread crumbs
1/2 cup Finely chopped green onions |
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Procedures |
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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.
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