Charlie's stuffed pork chops

Yield: 20 Servings

Measure Ingredient
1 \N 3 lb.
1 pounds Ground turkey
1 small Onion
½ small Bell pepper
\N \N Salt
\N \N Paprika
1 teaspoon Dried thyme
½ cup Oatmeal
1 large Egg
2 tablespoons Soy sauce
¼ teaspoon Louisiana Hot Sauce
¼ cup Olive oil
4 \N Cloves garlic
½ cup Cold water
3 tablespoons Cornstarch
½ tablespoon Kitchen Bouquet
1 can Beer
¼ cup Flour
4 larges Onions
\N \N Pork loin -- very lean

*4 T Black Pepper *4 T Granulated Garlic *4 T Dried Chives(ground fine) *4 T Dried Parsely(ground fine) *-Whizz in food processor 1- Mix MYSEASONING. Add salt to mix (TO TASTE). 2- Cut the whole loin into 1 in.

thick chops, cut a pocket into center of chops and pound in a plastic bag with a meat pounder or flat bottom pot until flattened out. Dust inside and out with MYSEASONING and salt, and allow to sit and marinate at room temp until ready to stuff. 3- Make stuffing mix: soak oatmeal in hot tap water to soften. Chop small onion, bell pepper, and 2 cloves garlic very fine.

Add chopped vegetables to ground turkey, add egg, 3 Tbsp MYSEASONING, salt, soy sauce, olive oil, Louisiana hot sauce, thyme, and oatmeal. Mix this stuffing mix well, and stuff it into the pork chop pockets. Pin the pockets closed with toothpicks, dredge the chops in flour, season the outside with more MYSEASONING and dust heavily with paprika. 4- Depending on the size of the loin, this will produce between 8 and 12 stuffed chops. One of these chops serves 2, so save the balance in freezer bags for a future gourmet treat, and prepare the rest. 5- Cover the bottom of skillet with 2-3 Tbsp olive oil, and brown 4 chopped onions and remove from skillet and reserve.

Sear chops on all sides, and replace onion in pot. Pour in 12oz can of beer or chicken stock and add 2 crushed cloves of garlic. Allow to braise for about 30 Mins or until internal temp of chops reaches 180F. 6- Remove cooked chops from braising liquid, add cold water and cornstarch to thicken, add kitchen bouquet to darken sauce, and adjust seasonings to taste (more salt and MYSEASONING). 7- Slice chops and present fanned slices on dinner plate over thickened braising sauce with brown rice pilaf and a steamed vegetable.

NOTES: 1- This is a very lean, well seasoned dish. For severely fat restricted diets, eliminate the oil completely and carefully monitor the cooking time to retain internal moisture in stuffing. 2- The oatmeal is added to stuffing for texture, and the olive oil is added for moisture.

Without the oil, the stuffing tends to be very dry. 3- The extra chops that are frozen can come back in bottled spaghetti sauce for a lean pasta accompaniment: just defrost, sear the chops, cover with your favorite spaghetti sauce, and simmer for 30-40 mins. Makes a real quick work night meal.

Recipe By : Clebert/AOL

From: Western Mexican Cookbook


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