This is one of my favorites. I’ve done it with blackened pork chops this time around, I’ve also done it with a light brushing of molasses on the chops, a solid sprinkle of jerk seasoning and then roasting them in the oven. Pretty Bird likes that way better, but this is the way I took pictures of so that’s what you’re going to get!
Start off with a plate of pork chops.
You’re going to need a pocket in the side opposite of the bone. This is made by taking a really sharp knife and making a deep slice right in the middle of the chop, like so:
Then we make the filling. Use 2 cups of small diced tart green apples, 2 Tablespoons of minced fresh ginger, 3 medium cloves of chopped garlic and a pinch of salt and pepper. Mix this thoroughly in a bowl with 1 Tablespoon of molasses. It will look something like this:
Now take a spoon and stuff as much of the apple mixture into the pork chops as you can.
Next is time for the blackening. First off get a pan, preferably cast iron and heat it until it is SMOKING HOT! Probably should crack a window and turn a fan on before you start blackening. While you’re waiting, take a plate and place a good amount of blackening spice on it. You can find blackening spice at most grocery stores. Dredge both sides of the stuffed pork chops in the spice, like so:
Once the pan is hot, place the dredged pork chop in the hot pan. Do Not Use Oil! If the pan is hot enough, you won’t need it and it will only increase your chances of fire. Either way, the chops will soon look like this:
After there is good color on both sides of the chops, place them in a 350 degree oven to finish. Usually about 10-15 minutes depending on how rare you like your swine. I like to eat these beauties with corn bread and cooked greens.
The important thing to remember is this dish will impress anyone, so use it when you have guests with highly informed palates and fine epicurean sensibilities.