Recipe - Stuffed Pork Chops--1

1 cup Chopped Green Bell Peppers
3 tablespoon Light Brown Sugar
1 cn (4 Oz) Diced Green Chilies
One half teaspoon Ground Nutmeg
Very Fine Bread Crumbs
Seasoning Mix
1 tablespoon Salt
1 teaspoon Ground Cayenne Pepper
One half teaspoon White Pepper
One half teaspoon Rubbed Sage
One half teaspoon Black Pepper
Pork Chop Ingredients
6 13/4" Thick Pork Chops
1 cup Chopped Onions
2 teaspoon Minced Garlic
1 cup Finely Chopped Green Onions
7 tablespoon Unsalted Butter
1 teaspoon Vanilla Extract
Seasoning Mix
1 teaspoon Onion Powder
4 teaspoon Garlic Powder
One half teaspoon Dry mustard
One half teaspoon Ground cumin
One half teaspoon Dried thyme leaves

PORK CHOP INGREDIENT
Three fourths pound Ground pork
1 cup Chopped green bell pepper
1 cn (4 oz) minced green chilies
One half cup Very fine bread crumbs

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
13x9inch baking pan.

Spoon about One fourth 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.

billspa@icanect.net
Posted to EATL Digest by Bill Spalding billspa@ICANECT.NET on Jan 7,
1998