Stuffed Pork Chops

---------- Recipe via Meal-Master (tm) v8.01

Title: Stuffed Pork Chops
Categories: Cajun, Pork/ham
Yield: 6 servings

2 ea Med. apples coarsely chopped 1 ts Vanilla extract
7 tb Unsalted butter 1/2 ts Ground nutmeg
3 tb Light brown sugar

-------------------------------SEASONING MIX-------------------------------
1 tb Salt 1/2 ts Dry mustard
1 ts Onion powder 1/2 ts Rubbed sage
1 ts Ground cayenne pepper 1/2 ts Ground cumin
3/4 ts Garlic powder 1/2 ts Black pepper
1/2 ts White pepper 1/2 ts Dried thyme leaves

---------------------------PORK CHOP INGREDIENTS---------------------------
6 ea 1-3/4" thick pork chops 1 cn (4 oz) diced green chilies
3/4 lb Ground pork 1 c Pork or chicken stock
1 c Chopped onions 1/2 c Very fine bread crumbs
1 c Chopped green bell peppers 1/2 c Finely chopped green onions
2 ts Minced garlic

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.

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