Name: Badgersett's Two-Pocket Stuffed Chops
Prep time: 20 min
Total time: 1 h 5 min
Ingredients: ¾ cup coarsely chopped fresh roasted (see note) and peeled chestnuts, or canned vacuum-packed whole peeled chestnuts; ¼ cup chopped hazelnuts (filberts); 2 tablespoons butter, melted; ¼ cup finely chopped apple; 2 tablespoons finely chopped onion; ½ teaspoon ground sage; ¼ cup finely chopped green sweet pepper; 1 teaspoon Cajun seasoning or Jamaican jerk; 4 boneless pork loin chops, cut 1-1/4 to 1-1/2 inches thick (about 2 pounds total); ½ cup apple jelly

In a small bowl, combine chestnuts and hazelnuts. Drizzle with melted butter; toss to coat. Evenly divide nut mixture between two small bowls.

In one of the small bowls stir in apple, 1 tablespoon of the onion, and sage. In the other bowl stir in sweet pepper, remaining 1 tablespoon onion, and Cajun seasoning.

Trim fat from meat. Make 2 pockets in each chop by cutting horizontally from the fat side, starting just off center for each pocket and working the knife through the chop almost to the other side. Spoon a generous 3 tablespoons of each stuffing into 1 pocket of each pork chop. If necessary, secure opening with a wooden toothpick.

Place chops on a rack in a shallow roasting pan. Bake in a 375 degree F oven about 45 minutes or until done (160 degrees F) and juices run clear.

In a small saucepan, melt apple jelly over low heat. Brush chops with jelly. Before serving, discard toothpicks. Makes 4 servings.

Tips

To roast chestnuts, using a sharp knife, cut an X in the flat side of 12 whole fresh chestnuts. (This allows the shell to peel easily and prevents the nut from exploding during cooking.) Arrange nuts in a single layer in an ungreased baking pan. Bake in a 425 degree F oven for 15 minutes or until shells curl, tossing once or twice. Cool slightly; peel while warm. (Make-ahead: Roast and peel chestnuts up to 2 days before using. Store, covered, in the refrigerator.)

Be the first to rate and review! No ratings or reviews yet.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Badgersett's Two-Pocket Stuffed Chops

this link is to an external site that may or may not meet accessibility guidelines.

On Chicago's South Side, a New River Trail Guides the Way Through Nearly Two Centuries of Black History

This 136-Year-Old Nebraska Ranch Welcomes Guests to Create, Work and Learn From the Land

A Pair of Flower Farmers Sows a New Beginning—Twice—in Madison County, Iowa

Badgersett's Two-Pocket Stuffed Chops

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews

All Reviews for Badgersett's Two-Pocket Stuffed Chops