Stuffed Pork Chops
This was one that I did when I held my Creole Tuesdays at N20 Restaurant!
(Try not to eat the stuffing as you’re making it!)
(serve with Sweet Potato mash or Creole Rice)
2 unpeeled medium apples, coarsely chopped
4, plus 3 tablespoons unsalted butter
3 tablespoons light brown sugar
1 teaspoon vanilla extract
1½ teaspoon ground nutmeg
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon ground cayenne pepper
¾ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon dry mustard
½ teaspoon rubbed sage
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried thyme leaves
6 x 1¾ inch-thick pork chops
¾ pound ground pork
1 cup chopped onions
1 cup chopped green bell peppers
2 teaspoons minced garlic
1 (4-ounce) can diced green chillies and their juice
1 cup Pork or Chicken Stock
½ cup very fine dry breadcrumbs
½ cup finely chopped green onions
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 tablespoons butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic and 2 tablespoons of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 3 minutes, then add the apple mixture and the green onions; 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 ¼ cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400º until meat is done, about 1 hour 10 minutes. Be careful not to overdo this as pork dries out quickly!. You might want to place foil over the top towards the end if you're worried.. 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. If you like Pork, you'll love this!