Stuffed Pork Chops
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
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2 each Med. apples coarsely chopped
7 tablespoons Unsalted butter
3 tablespoons Light brown sugar
1 teaspoon Vanilla extract
1/2 teaspoon Ground nutmeg
—–SEASONING MIX—–
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
—–PORK CHOP INGREDIENTS—–
6 each 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 can (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 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 13×9-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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Smothered Round Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
All-purpose flour (dredging)
1/2 cup Vegetable oil
3 each Medium onions — chopped
2 each Bell peppers — chopped
1 each Celery rib — chopped
1 cup Beef stock or water
Alex Patout says, “Smothering is a multipurpose Cajun technique that works
wonders with everything from game to snap beans. It’s similar to what the
rest of the world knows as braising–the ingredients are briefly browned
or sauteed, then cooked with a little liquid over a low heat for a long
time.” Season the roast with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or other large heavy pot
over medium-high heat, add the steak, and brown well on all sides. Remove
the meat and pour off all but 1 teaspoon of the oil. Add half the onions,
bell peppers, celery, and the other half of the seasonings, and the stock
or water. Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15
minutes. Serve the meat in slices, with rice alongside and the gravy over
all. When you try this recipe with other kinds of meat, be sure to adjust
the cooking times accordingly–let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before smothering.
Serves 4-6 From Alex Patout’s “Cajun Home Cooking” Random House Inc. ISBN
0-394-54725-X
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