Pork Chop with Corn Bread Stuffing, Apple and Chili Peppers

Pork Chops with Corn Bread Stuffing

ABOUT DRESSING & STUFFING
Food historians tell us the practice of stuffing (aka dressing, cramming) the cavities of fowl and other animals with mixtures of breads, spices and other chopped items is ancient. The Romans and the Arabs both employed such techniques. "Dressing" and "stuffing," as we Americans know them today, descend from Medieval European (English "forcemeat" and French "farce") culinary traditions.

What's the difference between dressing and stuffing?

Excellent question, with several possible answers. The recipes and purposes of this item are interchangeable. Arguments can be made on linguistic (word history), regional (common usage), and culinary (stuffing cooked in the bird; dressing prepared outside the bird) fronts.
"In English, the use of the term "stuff" in cookery emerged from a mass of generalized meanings to do with victuals (perserved in the expression 'foodstuff') and non-edible possessions, to become, sometime in the 16th century, attached to mixtures for filling pies. It developed, a little later, into the idea of stuffing the cavity left by the removal of a bone before meat is cooked. The French word farce...also carries other meanings, including that of padding out. It is recorded in English from the late 14th century onwards and eventually gave English the term forcemeat, applied to fine-textured, elaborate mixtures used especially with meat and fish."

Ingredients

• 1 (12 ounce) package Corn Bread mix or 2-3  store brought Corn Muffins 
• 4-6  1 1/2- 2 inches thick Center Cut Pork Chops
• 2 tablespoon Butter or Olive Oil 
• 1 Small Onion, chopped
• 2 Celery, stalks chopped
• 1 teaspoon Thyme, dried or fresh
• 2 teaspoons Parsley Flakes
• 4 Garlic Cloves, chopped
• 1 teaspoon Kosher Salt
• 1/4 teaspoon ground Black Pepper
• 2 Chili Pepper 1 red and 1 green, seeded and chopped
• 1 Apple, skinned, seeded and chopped 
• Butcher's Twine or Teeth Picks
• Vegetable or Chicken Broth

• Directions

  1. One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
  2. . Crumble corn bread and set aside.
  3. In a skillet, cook onion,chili peppers, thyme, garlic parsely flakes,and celery in butter until soft. Remove from heat, allow to cool.
  4. In a large bowl, combine crumbled cornbread onions and celery mixture. Add salt and pepper. Mix well.
  5. If needed add 1/3 cup chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff  salt and pepper pork chops then you will need to make  butterfly cuts( take your pearing knife cut side of meat through the half way point. Then the meat should open like a book) and place the suffing mix in the center of chops close and wrap with twine and tie off. Place chops into a baking dish, add round about 1/4 cup broth in the bottom of the dish. bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
  
  
  
  
  
  
  
  
  
  
  6. Serve with light pan sauce. For all of your catering needs visit our web site http://www.richmondvacaterer.com/  Call 804-422-6313  or Email sweetsbymj@aol.com with any questions or booking information. Don't forget to place your holiday dinner order with us!