Stuffed Pork Chops
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Wednesday, 22 June 2011 15:00
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Great use of a nice thick boneless pork chop!  Very flavorful

Ingredients:

  • 4 large (1 ½ “ thick) pork chops
  • 3 ½ tsp Tony Chachere’s Seasoning Mix
  • 4 strips bacon, chopped
  • 1 finely chopped small onion
  • ½ cup finely chopped bell pepper
  • ¼ cup finely chopped celery
  • 3 cloves garlic, minced
  • 3 TBS minced carrot
  • ½ cup finely chopped mushrooms
  • 2 cups toasted French bread, torn into small pieces
  • 1 large egg, well beaten
  • ¼ cup Half & Half
  • 1 tsp Tabasco sauce
  • ½ cup flour
  • 2 ½ tsp cooking oil
  • 2 stalks celery, julienned
  • 4 medium tender young carrots, cleaned and julienned
  • 1 cup beef stork
  • 1 tsp Tabasco sauce
  • 1 TBS Worcestershire sauce
  • ½ cup dry red wine

Instructions:

  1. Season pork chops with Tony’s; cut a slit into each chop forming a pocket for stuffing; use finger to widen pocket to hold 2/3 cup stuffing
  2. In a large heavy skillet, sauté bacon until crisp; add onions and next 5 ingredients; sauté 5 minutes, stirring constantly
  3. Add French bread and sauté additional 4 minutes
  4. Add 1 tsp of Tony’s and blend in well; remove from heat and add egg, cream, and Tabasco mixing thoroughly
  5. Stuff each chop with ¼ of stuffing mix, forcing it into cavity
  6. Into a mixing bowl, combine remaining ½ tsp Tony’s and flour; dredge chops in seasoned flour
  7. Clean skillet with paper towels, and add oil; when oil is hot, add chops to skillet, browning nicely on both sides; remove to warm platter and reserve
  8. Add vegetables remaining to skillet and sauté for 3 minutes, stirring constantly
  9. Return chops to skillet and place on top of vegetables; place oven-proof skilled into oven and bake for 20 minutes at 375° uncovered; reduce heat to 275° and remove chops
  10. Add remaining ingredients to skillet, cover, and return to oven for 1 ½ hours;
  11. Serve hot with pan drippings and the cooked vegetables

Serves 4

 

Last Updated on Sunday, 24 May 2015 19:41