Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Med. apples coarsely chopped 1 t Vanilla extract
7 T Unsalted butter 1/2 t Ground nutmeg
3 T Light brown sugar

-----------------------SEASONING MIX----------------------------
1 T Salt 1/2 t Dry mustard
1 t Onion powder 1/2 t Rubbed sage
1 t Ground cayenne pepper 1/2 t Ground cumin
3/4 t Garlic powder 1/2 t Black pepper
1/2 t White pepper 1/2 t Dried thyme leaves

-------------------PORK CHOP INGREDIENTS------------------------
6 ea 1-3/4" thick pork chops 1 cn (4 oz) diced green chilies
3/4 lb Ground pork 1 c Pork or chicken stock
1 c Chopped onions 1/2 c Very fine bread crumbs
1 c Chopped green bell peppers 1/2 c Finely chopped green onions
2 t Minced garlic

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 13x9-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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