Stuffed Pork Chops

STUFFED PORK CHOPS

INGREDIENTS:

6 pork chops, 1 inch thick with pocket sliced in the middle
1 pound ground pork
1/2 cup finely chopped onion
1/2 teaspoon Kosher or Sea salt, to taste
1/2 teaspoon Wild Bill's Meat Rub
1/2 teaspoon fresh ground black pepper corns (Tellicherry)
1/2 teaspoon finely crushed dried mint
1/2 teaspoon ground rubbed sage
1/2 cup plain bread crumbs
1 teaspoon minced garlic
1/2 cup red bell pepper, diced

Preheat oven to 350 degrees F. Mix all the ingredients together except the pork chops in a bowl. Sprinkle both sides of pork chops with salt and black pepper and Wild Bill's Meat Rub. Stuff each pork chop with the meat mixture and place in a greased baking dish and bake for 45 minutes to 1 hour. Broil the last three minutes on high if a darker crust on top of the pork chops is desired.

YIELD: 6 servings

The original recipe is from Justin Wilson's book, "Homegrown Louisiana Cookin' with a few spice additions. Justin's recipe called for 1 tablespoon of minced garlic but to me it was over powering and cut the garlic quantity by 2/3. Justin Wilson taped shows are available to view on www.youtube.com and he is still my favorite TV chef. I certainly do miss his great sense of humor and story telling! You can visit his managed website at: www.justinwilson.com to order books, DVDs, etc.

The above stuffed pork chop looks like it is on steroids! The recipe called for 6 pork chops 1 inch thick but only prepared two and pilled the stuffing mixture into the cavity which was about three times what you normally would use. I pan fried the extra stuffing mixture in olive oil which was a good sized patty and sampled it (cook's portion) while doing the vegetable medley stir fry. Served the stuffed pork chops with a vegetable medley stir fry of red onion, sweet white onion, green and red bell pepper, baby Bella mushrooms and small red potatoes sautéed in some olive oil and margarine seasoned with salt and black pepper.

Click on thumbnail sequence pixs below for a larger view:

The next time I do the stuffed pork chops, I am going to replace the regular ground pork with Jimmy Dean's Hot Sage Sausage for the stuffing mixture. I believe it will take these chops to the next level. Also, a good sweet n sour sauce or orange marmalade glaze would be perfect to go with these stuffed pork chops and of course Native American harvested Wild Rice!

Web posted by Bill aka Mickey Porter 07-18-12 and updated with pixs on 08-09-12.

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