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Add a photoServings: 12
Ingredients
- 1 x 3 pound
- 1 lb Grnd turkey
- 1 sm Onion
- 1/2 sm Bell pepper Salt Paprika
- 1 tsp Dry thyme
- 1/2 c. Oatmeal
- 1 lrg Egg
- 2 Tbsp. Soy sauce
- 1/4 tsp Louisiana Warm Sauce
- 1/4 c. Extra virgin olive oil
- 4 x Cloves garlic
- 1/2 c. Cool water
- 3 Tbsp. Cornstarch
- 1/2 Tbsp. Kitchen Bouquet
- 1 can Beer
- 1/4 c. Flour
- 4 lrg Onions Pork loin -- very lean
Directions
- *4 Tablespoons Black Pepper*4 Tablespoons Granulated Garlic*4 Tablespoons Dry Chives(grnd fine)
- *4 Tablespoons Dry Parsely(grnd fine)*-Whizz in food processor 1- Mix MYSEASONING. Add in salt to mix (TO TASTE). 2- Cut the whole loin into 1 in.
- thick chops, cut a pocket into center of chops and lb. in a plastic bag with a meat pounder or possibly flat bottom pot till flattened out. Dust inside and out with MYSEASONING and salt, and allow to sit and marinate at room temp till ready to stuff. 3- Make stuffing mix: soak oatmeal in warm tap water to soften. Chop small onion, bell pepper, and 2 cloves garlic very fine.
- Add in minced vegetables to grnd turkey, add in egg, 3 Tbsp MYSEASONING, salt, soy sauce, extra virgin olive oil, Louisiana warm sauce, thyme, and oatmeal. Mix this stuffing mix well, and stuff it into the pork chop pockets. Pin the pockets closed with toothpicks, dredge the chops in flour, season the outside with more MYSEASONING and dust heavily with paprika. 4- Depending on the size of the loin, this will produce between 8 and 12 stuffed chops. One of these chops serves 2, so save the balance in freezer bags for a future gourmet treat, and prepare the rest. 5- Cover the bottom of skillet with 2-3 Tbsp extra virgin olive oil, and brown 4 minced onions and remove from skillet and reserve.
- Sear chops on all sides, and replace onion in pot. Pour in 12oz can of beer or possibly chicken stock and add in 2 crushed cloves of garlic. Allow to braise for about 30 Mins or possibly till internal temp of chops reaches 180F. 6- Remove cooked chops from braising liquid, add in cool water and cornstarch to thicken, add in kitchen bouquet to darken sauce, and adjust seasonings to taste (more salt and MYSEASONING). 7- Slice chops and present fanned slices on dinner plate over thickened braising sauce with brown rice pilaf and a steamed vegetable.
- NOTES: 1- This is a very lean, well seasoned dish. For severely fat restricted diets, eliminate the oil completely and carefully monitor the cooking time to retain internal moisture in stuffing. 2- The oatmeal is added to stuffing for texture, and the extra virgin olive oil is added for moisture.
- Without the oil, the stuffing tends to be very dry. 3- The extra chops which are frzn can come back in bottled spaghetti sauce for a lean pasta accompaniment: just defrost, sear the chops, cover with your favorite spaghetti sauce, and simmer for 30-40 mins.
- Makes a real quick work nightmeal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 90 | 49% |
| Total Fat 10.1g | 13% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 321mg | 13% |
| Potassium 148mg | 4% |
| Total Carbs 8.29g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.38g | 0% |
| Protein 11.93g | 19% |
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