Stuffed Pork Chops
Source of Recipe
from alicia's kitchen
Stuffed Pork Chops
for the 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 ground dry mustard
1/2 teaspoon ground sage
1/2 teasoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
for the topping mix:
2 medium coarsely chopped apples
4 Tablespoons unsalted butter
3 Tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
for the chop ingredients:
6 boneless pork chops, 1 3/4 inch thick
3/4 pound ground pork
3 Tablespoons butter
1 cup chopped onions
1 cup chopped green bell peppers
2 teaspoons fresh minced garlic
1 cup diced fresh green chilies, (or 4 ounce can, drained)
1 cup chicken stock
1/2 cup very fine bread crumbs
1/2 cup finely chopped green onions
Preheat oven to 400 degrees F.
Need an ungreased 13 x 9 x 2 inch baking pan.
Use a small bowl to blend all the seasoning ingredients together. Set aside.
In a blender/processor blend the apples, 4 Tbsp. of the butter, the sugar,
vanilla and nutmeg until smooth, approximately for 3 - 4 minutes. Set aside.
Use a small bowl thoroughly combine the seasoning mix ingredients and set aside.
Prepare the pork chops by cutting a large slit (pocket) almost through to the
other side, from the larger side of each chop. This is where the stuffing will go.
Use a large skillet to brown the ground pork in the 3 tbsp. of butter over a high
heat, for approximately about 3 minutes.
Add the onions, bell peppers, garlic, and 2 tbsp. of the seasoning mix, stirring well.
Cook for about 5 minutes, stirring occasionally and scraping pan bottom well.
Stir in the green chilies and their juice and continue cooking until the mixture
is well browned, about 6 - 8 minutes, stirring occasionally and scraping the pan
bottom as needed.
Add the stock and cook for 5 minutes, stirring frequently.
Stir in the bread crumbs and cook for 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 the chops, pocket side up, in the
baking pan.
Spoon about 1/4 c. of the stuffing mix into each pocket.
Sprinkle with the apple/sugar topping mixture. Reserve the remaining stuffing.
Bake the chops with the pocket up, until the meat is done, about 1 hour 10 minutes.
Place the remaining stuffing in a small greased pan in the oven for the last 20
minutes to reheat.
Serve each chop on top of a portion of the remaining stuffing.
Makes 6 servings.
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