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Take Me Home Stuffed Pork Chops




Source of Recipe


Internet


List of Ingredients




6 servings

2 md Apples, coarsely chopped
7 tb Unsalted Butter
3 tb Light Brown Sugar
1 ts Vanilla
1/2 ts Ground Nutmeg
1 tb Salt
1 ts Onion Powder
1 ts Ground Cayenne Pepper
3/4 ts Garlic Powder
1/2 ts White Pepper
1/2 ts Dry Mustard
1/2 ts Rubbed Sage
1/2 ts Ground Cumin
1/2 ts Black Pepper
1/2 ts Dried Thyme Leaves
6 1-3/4" Thick Pork Chops
3/4 lb Ground Pork
1 c Chopped Onions
1 c Chopped Green Bell Peppers
2 ts Minced Garlic
1 cn (4 oz) Diced Green Chilies
1 c Chicken Stock
1/2 c Very Fine Bread Crumbs
1/2 c Finely Chopped Green Onions


Recipe



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 to
make stuffing for pork chops. Set aside.

In a small bowl thoroughly combine salt, onion powder, cayenne, garlic
powder, white pepper, dry mustard, sage, cumin, black pepper, and
thyme to make seasoning mix; 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 tablespoons
butter over high heat, about 3 minutes. Add the onions, bell peppers,
garlic, and 2 tablespoons 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 degrees 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.