Stuffed Pork Chops
- Reviews 4
Ready In: 1 hr 47 mins
Serves: 6
Ingredients
- 2 medium apples, coarsely chopped
- 7 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon nutmeg, Ground
SEASONING MIX
- 1 tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper, Ground
- 3⁄4 teaspoon garlic powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon rubbed sage
- 1⁄2 teaspoon cumin, Ground
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried thyme leaves
PORK CHOP INGREDIENTS
- 6 pork chops (1-3/4" thick)
- 3⁄4 lb pork, Ground
- 1 cup onion, Chopped
- 1 cup green bell pepper, Chopped
- 2 teaspoons garlic, Minced
- 1 can diced green chilis
- 1 cup pork or 1 cup chicken stock
- 1⁄2 cup breadcrumbs
- 1⁄2 cup green onion, Finely chopped
Directions
- 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 13x9-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.
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