Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Venison Stuffed Pork Chops




Source of Recipe


Brian Ladner & Shawn Self, Bay St. Louis Fire Department


List of Ingredients




6-8 Butterflied pork chops
1 cup rice
1 pound ground venison
1 whole onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
1 1/2 cups chicken stock
5 cloves garlic, chopped
1-2 tbs. olive oil
salt and pepper to taste
garlic powder
2 jalapenos seeded and chopped - optional

Recipe



Stuffing:

Brown venison in olive oil. Add onion, bell pepper, garlic, jalapeno, celery, and salt and pepper to taste. Add chicken stock and rice, bring to boil. Reduce heat, cover and cook for approximately 25 minutes (or until rice is cooked). Do not remove lid while cooking.

Season pork chops to taste, inside and out. Slice pocket length-wise in chop, fill with stuffing. Use toothpicks to keep chop closed. Place on baking sheet and cook in oven at 350 degrees for 40 - 45 minutes.

Serves 6-8.