Pork, The Other White Meat

Pork has been called the other white meat but in my opinion, it should be the only white meat. It has more flavor and is juicier than the white meat of any fowl. There are many ways of preparing pork and especially the center cut pork chops. One of my favorite ways of preparing center cut chops is stuffed. Following are some stuffed pork chop recipes that I enjoy making and eating

1. Stuffed Pork Chops With Veggies (serves four)

Ingredients: Four fairly large butterfly center cut pork chops, one small onion chopped small, one small bell pepper chopped small, three stalks celery peeled and sliced fine, one large carrot shredded, three large button mushroom sliced thinly, about one cup of bread crumbs or corn flake crumbs, one egg. salt and pepper to taste.

Preparation: In a bowl combine onion, pepper, celery, carrot, and button mushrooms. Mix these veggies thoroughly. Beat egg until fluffy and add to the veggie mixture. Combine thoroughly and add bread crumbs or corn flake crumbs together with salt and pepper to taste. When thoroughly mixed it should be solid and not crumbly. When you pick up a portion of this mixture you should be able to roll it into a ball.

Open the butterfly center cut pork chops and place one fourth of the mixture into the chops and close with a toothpick. This stuffed pork chop recipe can be cooked in two different ways. You can either dip in egg and bread crumbs and fry it or bake it. If you bake it be sure your oven is at 350 and the center of the chops should be about 140-160 . Be sure the pork is cooked thoroughly. This is by far my most favorite of all stuffed pork chops recipes.

1. Stuffed Pork Chops With Legumes And Nuts (Serves four)

Ingredients: Four fairly large butterfly center cut pork chops, one small onion chopped fine, one small bell pepper chopped fine, one cup black or red beans cooked, half cup walnuts or almonds chopped fine, half cup of white or dark raisins, one egg, salt and pepper to taste.

Preparation: In a bowl combine the onion, pepper, beans, nuts and raisins. Mix thoroughly. Beat the egg until fluffy and add to the aforementioned mixture mixing until everything is mixed thoroughly. Add the salt and pepper. The mixture should hold together without crumbling. The beans are the basis of this stuffed pork chop recipe and will hold all of the ingredients together. Open the butterfly chops and place one fourth of the ingredients into the chop. Close with toothpick to hold it together. Place the chops in a baking dish with has been oiled with olive oil drizzle some of the oil on top of the chops and bake in a 350 oven until done.

Variations: Instead of the beans in the second recipe you can add one cup of cooked rice either brown or white whichever you prefer. You may add other veggies into the first recipe or delete some of the veggies you do not like. Some veggies I would suggest would be: spinach, broccoli chopped very fine or finely chopped cabbage. Use your own discretion.

These stuffed pork chop recipes can be served with mashed or baked potatoes, green beans sautéed in butter with almonds. This combination will make a well balanced tasty meal that will be enjoyed by everyone.

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