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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 medium apples, coarsely chopped
7 tbsp unsalted butter
3 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 tbsp salt
1 tsp onion powder and ground cayenne
3/4 tsp garlic powder
1/2 tsp white pepper, dry mustard, rubbed sage, dried thyme leaves, ground cumin and black pepper
6 (1 3/4 inch thick) pork chops
3/4 lb ground pork
1 cup chopped onion and green bell pepper
2 tsp minced garlic
1 (4 oz) can diced green chilies
1 cup chicken stock
1/2 cup fine bread crumbs and chopped green onions
In a food processor, process first 5 ingredients until smooth, about 3-4 minutes. Set aside
In a small bowl, combine seasoning mix; set aside. Prepare chops by cutting a large pock to the bone into the larger side of each chop to form a pocket for stuffing.
In a large skillet, brown ground pork with 3 tbsp butter, about 3 minutes. Add chopped vegetables, garlic and 2 tbsp seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom as needed.
Add stock and cook 5 minutes, stirring frequently. Stir in bread crumbs and cook about 3 minutes, then add apple mixture and the green onions; cook about 2 more minutes, stirring constantly and scraping bottom as needed. Remove from heat.
Sprinkle remaining seasonings on both sides of chops and inside 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 the chops with 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. Serves 6
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APPLE STUFFED PORK CHOPS
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 medium apples, coarsely chopped
7 tbsp unsalted butter
3 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 tbsp salt
1 tsp onion powder and ground cayenne
3/4 tsp garlic powder
1/2 tsp white pepper, dry mustard, rubbed sage, dried thyme leaves, ground cumin and black pepper
6 (1 3/4 inch thick) pork chops
3/4 lb ground pork
1 cup chopped onion and green bell pepper
2 tsp minced garlic
1 (4 oz) can diced green chilies
1 cup chicken stock
1/2 cup fine bread crumbs and chopped green onions
In a food processor, process first 5 ingredients until smooth, about 3-4 minutes. Set aside
In a small bowl, combine seasoning mix; set aside. Prepare chops by cutting a large pock to the bone into the larger side of each chop to form a pocket for stuffing.
In a large skillet, brown ground pork with 3 tbsp butter, about 3 minutes. Add chopped vegetables, garlic and 2 tbsp seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom as needed.
Add stock and cook 5 minutes, stirring frequently. Stir in bread crumbs and cook about 3 minutes, then add apple mixture and the green onions; cook about 2 more minutes, stirring constantly and scraping bottom as needed. Remove from heat.
Sprinkle remaining seasonings on both sides of chops and inside 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 the chops with 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. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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