Joe’s Fruit Stuffed Pork Chops2006-01-31
- Course: Nouveau Cajun
- Yield : 4
- Servings : 4
- Prep Time : 45m
- Cook Time : 45m
- Ready In : 1:30 h
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“Being from Louisiana and transplanted in New York, my Cajun roots can’t help but be cooking…”
- 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
- 1 package bacon
- 1 can whole kernel corn
- 1 can tomatoes, diced and drained
- 1 green pepper, chopped
- 1 medium to large onion
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.
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 the pork chops and stuff with the fruit combination. Wrap 2 slices of the slightly-cooked bacon around the pork chop and put it into the oven. I used the cheap aluminum pans for this.
Check the pork chops after about 20 minutes and turn them over. Cook the pork chops for a total of 45 minutes.
When you are ready to serve the meal, add some of the fruit chutney on the top of the pork chop.