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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Pork Chops   
    Categories: Pork, Fruits, Chilies, Breads   
         Yield: 6 Servings   
       
         2 md Apples; coarse chopped   
         7 tb Unsalted butter   
         3 tb Light brown sugar   
         1 ts Vanilla extract   
       1/2 ts Ground nutmeg   
      
   MMMMM-----------------------SEASONING MIX----------------------------   
         1 tb Salt   
         1 ts Onion powder   
         1 ts Ground cayenne pepper   
       3/4 ts Garlic powder   
       1/2 ts White pepper   
       1/2 ts Dry mustard   
       1/2 ts Rubbed sage   
       1/2 ts Ground cumin   
       1/2 ts Black pepper   
       1/2 ts Dried thyme leaves   
      
   MMMMM-------------------PORK CHOP INGREDIENTS------------------------   
         6    Pork chops; 1 3/4" thick   
       3/4 lb Ground pork   
         1 c  Pork or chicken stock   
         1 c  Chopped onions   
         1 c  Chopped green bell peppers   
       1/2 c  Finely chopped green onions   
         2 ts Minced garlic   
         4 oz Can diced green chilies   
       1/2 c  Very fine bread crumbs   
       
     In a food processor or blender, process the apples, 4 TB   
     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   
     13" x 9" baking pan. Spoon about 1/4 cup stuffing into   
     each pocket; reserve the remaining stuffing.   
        
     Bake chops with pocket up at 400ºF/205ºC 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.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Soup is liquid comfort.   
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