Joe Major's Stuffed Pork Chops

Name: Joe Major's Stuffed Pork Chops
Total time: 1 h
Yield: 4 servings
Ingredients: 4 1 1/4- to 1 1/2-inch-thick center-cut loin chops, bone in; 1 pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better); 4 cloves garlic, finely chopped; 1 bunch green onions, thinly sliced; 1 egg white; Salt; Coarsely ground black pepper; Crushed dried red chili pepper or red pepper flakes; 1/2 cup flour; 1/4 cup vegetable oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 1 rib celery, chopped; 1 cup chicken stock; Pinch of thyme; 1 bay leaf

By Julia Reed

Total Time: 1 hour
Rating: 4(29)
Comments: Read comments

Featured in: FOOD; Making the Cut

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

41¼- to 1½-inch-thick center-cut loin chops, bone in
1pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better)
4cloves garlic, finely chopped
1bunch green onions, thinly sliced
1egg white
Salt
Coarsely ground black pepper
Crushed dried red chili pepper or red pepper flakes
½cup flour
¼cup vegetable oil
1medium yellow onion, chopped
1green bell pepper, chopped
1rib celery, chopped
1cup chicken stock
Pinch of thyme
1bay leaf

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Insert a boning knife in the side of each chop, cutting a deep pocket to within ½ inch of the bone, being careful to keep the opening only large enough to insert the tip of a pastry bag. (Or ask your butcher to do this for you.)
Step 2
Put ground pork, garlic, green onion, egg white, ¼ cup water, salt and the black and red peppers to taste in a bowl and mix well. Pack the mixture into a pastry bag and pipe ¼ of it into each chop. Season chops with salt and black pepper and dredge in flour.
Step 3
Heat the oil in a heavy skillet over high heat and brown the chops, 2 minutes on each side. Remove them from the pan and add the onion, green pepper and celery. Sauté until onions are transparent, about 3 minutes, then add the stock, scraping up any brown bits. Return chops to the skillet, add thyme and bay leaf, cover and simmer 15 minutes. Turn chops and simmer 15 to 20 minutes more. Remove and let them stand 5 minutes before serving.