------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Stuffed Pork Chops
 Categories: Cajun Main dish Meats  
   Servings:  6
       2 ea Med. apples coarsely chopped        7 T  Unsalted butter   
       3 T  Light brown sugar                   1 t  Vanilla extract   
     1/2 t  Ground nutmeg                 
 -------------------------------SEASONING MIX-------------------------------
       1 T  Salt                                1 t  Onion powder   
       1 t  Ground cayenne pepper             3/4 t  Garlic powder   
     1/2 t  White pepper                      1/2 t  Dry mustard   
     1/2 t  Rubbed sage                       1/2 t  Ground cumin   
     1/2 t  Black pepper                      1/2 t  Dried thyme leaves   
 ---------------------------PORK CHOP INGREDIENTS---------------------------
       6 ea 1-3/4 thick pork chops           3/4 lb Ground pork   
 	    1 c  Chopped onions 		     1 c  Chopped green bell
 	    2 t  Minced garlic			     1 cn (4 oz) diced green
       1 c  Pork or chicken stock             1/2 c  Very fine bread crumbs   
     1/2 c  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 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.