Badgersett's Two-Pocket Stuffed Chops
In a small bowl, combine chestnuts and hazelnuts. Drizzle with melted butter; toss to coat. Evenly divide nut mixture between two small bowls.Advertisement
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.
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.)