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STUFFED PORK CHOPS

Category:    Main dishes, Meats
Yield:6 servings
 
      2 ea Med. apples coarsely chopped        1 ts Vanilla extract
      7 tb Unsalted butter                   1/2 ts Ground nutmeg
      3 tb Light brown sugar             

-------------------------------SEASONING MIX-------------------------------
      1 tb Salt                              1/2 ts Dry mustard
      1 ts Onion powder                      1/2 ts Rubbed sage
      1 ts Ground cayenne pepper             1/2 ts Ground cumin
    3/4 ts Garlic powder                     1/2 ts Black pepper
    1/2 ts White pepper                      1/2 ts Dried thyme leaves

---------------------------PORK CHOP INGREDIENTS---------------------------
      6 ea 1-3/4" thick pork chops             1 cn (4 oz) diced green chilies
    3/4 lb Ground pork                         1 c  Pork or chicken stock
      1 c  Chopped onions                    1/2 c  Very fine bread crumbs
      1 c  Chopped green bell peppers        1/2 c  Finely chopped green onions
      2 ts Minced garlic                  
 
  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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