MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Pork Chops
Categories: Pork, Fruits, Chilies, Breads
Yield: 6 Servings
2 md Apples; coarse chopped
7 tb Unsalted butter
3 tb Light brown sugar
1 ts Vanilla extract
1/2 ts Ground nutmeg
MMMMM-----------------------SEASONING MIX----------------------------
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
MMMMM-------------------PORK CHOP INGREDIENTS------------------------
6 Pork chops; 1 3/4" thick
3/4 lb Ground pork
1 c Pork or chicken stock
1 c Chopped onions
1 c Chopped green bell peppers
1/2 c Finely chopped green onions
2 ts Minced garlic
4 oz Can diced green chilies
1/2 c Very fine bread crumbs
In a food processor or blender, process the apples, 4 TB
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
13" x 9" baking pan. Spoon about 1/4 cup stuffing into
each pocket; reserve the remaining stuffing.
Bake chops with pocket up at 400ºF/205ºC 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.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Soup is liquid comfort.
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