Stuffed pork chops are a type of dish that typically consists of a pork chop that has been filled with some type of stuffing. The stuffing can vary depending on the recipe, but it is often made with a combination of bread crumbs, herbs, and other ingredients. The stuffed pork chop is then baked or grilled until the pork chop is cooked through.
SEASONING MIX1 tb Salt1/2 ts Dry mustard1 ts Onion powder1/2 ts Rubbed sage1 ts Ground cayenne pepper1/2 ts Ground cumin3/4 ts Garlic powder1/2 ts Black pepper1/2 ts White pepper1/2 ts Dried thyme leavesPORK CHOP INGREDIENTS6 ea 1-3/4 thick pork chops1 cn (4 oz) diced green chilies3/4 lb Ground pork1 cPork or chicken stock1 cChopped onions1/2 cVery fine bread crumbs1 cChopped green bell peppers1/2 cFinely chopped green onions2 ts Minced garlic In a food processor or blender, process the apples, 4 Tablespoonsof the butter, the sugar, vanilla and nutmeg until smooth, about3 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 about5 minutes, stirring occasionally and scraping pan bottom well.
Stirin the green chilies and their juice and continue cooking untilmixture is well browned, about 6 to 8 minutes, stirring occasionallyand scraping the pan bottom as needed.
Add the stock and cook 5minutes, stirring frequently.
Stir in the bread crumbs and cookabout 2 minutes more, stirring constantly and scraping pan bottomas needed.
Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of thechops and inside the pockets, pressing it in by hand.
Prop chopswith pocket side up in an ungreased 13x9-inch baking pan.
Spoonabout 1/4 cup stuffing into each pocket; reserve the remainingstuffing.
Bake chops with pocket up at 400F until the meat isdone, about 1 hour 10 minutes.
Place the remaining stuffing in asmall pan in the oven for the last 20 minutes to reheat.
Serve immediately with each chop arranged on top of a portionof the remaining stuffing.
Ingredients
Directions
SEASONING MIX1 tb Salt1/2 ts Dry mustard1 ts Onion powder1/2 ts Rubbed sage1 ts Ground cayenne pepper1/2 ts Ground cumin3/4 ts Garlic powder1/2 ts Black pepper1/2 ts White pepper1/2 ts Dried thyme leavesPORK CHOP INGREDIENTS6 ea 1-3/4 thick pork chops1 cn (4 oz) diced green chilies3/4 lb Ground pork1 cPork or chicken stock1 cChopped onions1/2 cVery fine bread crumbs1 cChopped green bell peppers1/2 cFinely chopped green onions2 ts Minced garlic In a food processor or blender, process the apples, 4 Tablespoonsof the butter, the sugar, vanilla and nutmeg until smooth, about3 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 about5 minutes, stirring occasionally and scraping pan bottom well.
Stirin the green chilies and their juice and continue cooking untilmixture is well browned, about 6 to 8 minutes, stirring occasionallyand scraping the pan bottom as needed.
Add the stock and cook 5minutes, stirring frequently.
Stir in the bread crumbs and cookabout 2 minutes more, stirring constantly and scraping pan bottomas needed.
Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of thechops and inside the pockets, pressing it in by hand.
Prop chopswith pocket side up in an ungreased 13x9-inch baking pan.
Spoonabout 1/4 cup stuffing into each pocket; reserve the remainingstuffing.
Bake chops with pocket up at 400F until the meat isdone, about 1 hour 10 minutes.
Place the remaining stuffing in asmall pan in the oven for the last 20 minutes to reheat.
Serve immediately with each chop arranged on top of a portionof the remaining stuffing.
