Ingredients Jump to Instructions ↓

  1. 2 ea Med. apples coarsely chopped

  2. 7 T Unsalted butter

  3. 3 T Light brown sugar

  4. 1 t Vanilla extract

  5. 1/2 t Ground nutmeg --SEASONING MIX--

  6. 1 T Salt

  7. 1 t Onion powder

  8. 1 t Ground cayenne pepper

  9. 3/4 t Garlic powder

  10. 1/2 t White pepper

  11. 1/2 t Dry mustard

  12. 1/2 t Rubbed sage

  13. 1/2 t Ground cumin

  14. 1/2 t Black pepper

  15. 1/2 t Dried thyme leaves --PORK CHOP INGREDIENTS--

  16. 6 ea 

  17. 1-3/4' thick pork chops

  18. 3/4 lb Ground pork

  19. 1 c Chopped onions

  20. 1 c Chopped green bell peppers

  21. 2 t Minced garlic

  22. 1 cn (4 oz) diced green chilies

  23. 1 c Pork or chicken stock

  24. 1/2 c Very fine bread crumbs

  25. 1/2 c Finely chopped green onions

Instructions Jump to Ingredients ↑

  1. 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. 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 13×9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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