| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped Green Bell Peppers |
| 3 |
tb |
Light Brown Sugar |
| 1 |
cn |
(4 Oz) Diced Green Chilies |
| 1/2 |
ts |
Ground Nutmeg |
|
|
Very Fine Bread Crumbs -Seasoning Mix— |
| 1 |
tb |
Salt |
| 1 |
ts |
Ground Cayenne Pepper |
| 1/2 |
ts |
White Pepper |
| 1/2 |
ts |
Rubbed Sage |
| 1/2 |
ts |
Black Pepper -Pork Chop Ingredients— |
| 6 |
|
1-3/4" Thick Pork Chops |
| 1 |
c |
Chopped Onions |
| 2 |
ts |
Minced Garlic |
| 1 |
c |
Finely Chopped Green Onions |
| 7 |
tb |
Unsalted Butter |
| 1 |
ts |
Vanilla Extract -Seasoning Mix— |
| 1 |
ts |
Onion Powder |
| 4 |
ts |
Garlic Powder |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried thyme leaves |
| 3/4 |
lb |
Ground pork |
| 1 |
c |
Chopped green bell pepper |
| 1 |
cn |
(4 oz) diced green chilies |
| 1/2 |
c |
Very fine bread crumbs |
INSTRUCTIONS
PORK CHOP INGREDIENT
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.
billspa@icanect.net
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Jan 7,
1998
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