Joe's Fruit Stuffed Pork Chops
Ingredients
- 4 pork chops at least 1 inch thick
- 1 peach
- 1 pear
- 1 tangerine
- 1 can whole cranberries
- 1 box of potatoes au gratin
- fresh garlic
- mushrooms (amount not specified)
- 1 package bacon
- 1 can whole kernel corn
- 1 can tomatoes, diced and drained
- 1 green pepper, chopped
- 1 medium to large onion
- 1 teaspoon sugar (per can of corn)
Step-by-Step Instructions
- Chop the fruit individually into small cubes (I used a little hand chopper) and combine them in a dish as you go along.
- Chop the mushrooms, garlic, onion and green pepper. Mix the mushrooms and garlic and set aside 2 to 3 tablespoons of the mixture.
- Cook about 3 slices of the bacon (for each pork chop) fairly well and then slightly cook the remainder of the bacon.
- Drain the corn and save the water. Cook the corn over a high flame (stirring to avoid it from sticking to the pot) until it starts to get a little creamy, about 10-15 minutes.
- Chop the well-cooked bacon into small pieces and add to the corn along with the onions, green peppers, diced tomatoes (drain as much juice as possible), 1 teaspoon of the garlic and mushrooms and lower the flame.
- After about 20 minutes, add 1 teaspoon of sugar for each can of corn you decide to use. Let simmer and continue to stir occasionally. Keep the pot closed when not stirring.
- Preheat the oven to 400 degrees and, following the directions on the potato box, add the 2 to 3 tablespoons of the chopped garlic and mushrooms and put in the oven.
- Slice a pocket into the pork chops and stuff with the fruit combination. Wrap 2 slices of the slightly-cooked bacon around each pork chop and secure if needed. Place in a baking pan.
- Put the stuffed pork chops into the preheated oven. Check the pork chops after about 20 minutes and turn them over. Cook the pork chops for a total of 45 minutes, until internal temperature reaches 145°F.
- When you are ready to serve the meal, add some of the fruit chutney on the top of the pork chop.
Common Problems and Solutions
Q: How do I cut a pocket in the pork chops without cutting all the way through?
A: Use a sharp knife and cut horizontally into the side of the thick pork chop, keeping the blade parallel to the cutting board. Stop about 1/2 inch from the opposite edge to create a pocket. Work slowly and carefully.
Q: My bacon isn't staying wrapped around the pork chops.
A: Secure the bacon with toothpicks before baking. Remove the toothpicks before serving, or warn your guests. You can also use kitchen twine to tie the bacon in place.
Q: Can I prepare these ahead of time?
A: Yes, you can stuff the pork chops and wrap them with bacon up to 4 hours ahead. Keep refrigerated until ready to bake. Add 5-10 minutes to the cooking time if going from cold to oven.
Tips and Techniques
The corn mixture described is essentially a Cajun maquechou - cooking the corn until creamy releases its natural starches and creates a wonderful texture. Don’t skip the step of draining and then cooking the corn dry over high heat. Make sure your pork chops are at least 1 inch thick so you have room to cut a proper pocket for stuffing.
Ingredient Substitutions
- fresh peach, pear, tangerine: canned peaches and pears, plus orange segments or dried apricots
- whole cranberries (canned): dried cranberries or cranberry sauce
- boxed potatoes au gratin: homemade au gratin potatoes or another starch side dish
Equipment Needed
- Heavy baking pan or aluminum baking dish
- Sharp knife for cutting pork chop pockets
- Heavy-bottomed pot for cooking corn
- Toothpicks or kitchen twine for securing bacon
Historical Context
This recipe showcases the nouvelle Cajun movement of the 1980s-90s, when Louisiana chefs and home cooks adapted traditional techniques to more refined preparations. Fruit-stuffed meats were popular in fine dining during this era, and this recipe brings that elegance to a Cajun-influenced home kitchen.