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Print this Recipe    Pork Chops 18

Stuffed Pork Chops
Yield: 6 servings

2 medium apples, coarsely chopped
7 tablespoons unsalted butter
3 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

1 tablespoon salt
1 teaspoon onion powder
1 teaspoon ground cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves

6 1-3/4" thick pork chops
3/4 pound ground pork
1 cup chopped onions
1 cup chopped green bell peppers
2 teaspoons minced garlic
1 cup (4 oz) diced green chilies
1 cup pork or chicken stock
1/2 cup very fine bread crumbs
1/2 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 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 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 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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