INGREDIENTS

INSTRUCTIONS

*4 T  Black Pepper *4 T  Granulated Garlic *4 T  Dried Chives(ground fine)
*4 T  Dried Parsely(ground fine) *-Whizz in food processor  1- Mix
MYSEASONING. Add salt to mix (TO TASTE). 2- Cut the whole loin into 1 in.
thick chops, cut a pocket into center of chops and pound in a plastic bag
with a meat pounder or flat bottom pot until flattened out. Dust inside and
out with MYSEASONING and salt, and allow to sit and marinate at room temp
until ready to stuff. 3- Make stuffing mix: soak oatmeal in hot tap water
to soften. Chop small onion, bell pepper, and 2 cloves garlic very fine.
Add chopped vegetables to ground turkey, add egg, 3 Tbsp MYSEASONING, salt,
soy sauce, olive oil, Louisiana hot sauce, thyme, and oatmeal. Mix this
stuffing mix well, and stuff it into the pork chop pockets. Pin the pockets
closed with toothpicks, dredge the chops in flour, season the outside with
more MYSEASONING and dust heavily with paprika. 4- Depending on the size of
the loin, this will produce between 8 and 12 stuffed chops. One of these
chops serves 2, so save the balance in freezer bags for a future gourmet
treat, and prepare the rest. 5- Cover the bottom of skillet with 2-3 Tbsp
olive oil, and brown 4 chopped onions and remove from skillet and reserve.
Sear chops on all sides, and replace onion in pot. Pour in 12oz can of beer
or chicken stock and add 2 crushed cloves of garlic. Allow to braise for
about 30 Mins or until internal temp of chops reaches 180F. 6- Remove
cooked chops from braising liquid, add cold water and cornstarch to
thicken, add kitchen bouquet to darken sauce, and adjust seasonings to
taste (more salt and MYSEASONING). 7- Slice chops and present fanned slices
on dinner plate over thickened braising sauce with brown rice pilaf and a
steamed vegetable.
NOTES:  1- This is a very lean, well seasoned dish. For severely fat
restricted diets, eliminate the oil completely and carefully monitor the
cooking time to retain internal moisture in stuffing. 2- The oatmeal is
added to stuffing for texture, and the olive oil is added for moisture.
Without the oil, the stuffing tends to be very dry. 3- The extra chops that
are frozen can come back in bottled spaghetti sauce for a lean pasta
accompaniment:  just defrost, sear the chops, cover with your favorite
spaghetti sauce, and simmer for 30-40 mins. Makes a real quick work night
meal.
Recipe By     : Clebert/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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