Porkchop and a Martini

Any good recipes? I tried that smothered pork chop recipe that was posted a while back, but I am always looking for more. I usually have a problem with my pork chops being either too tough or too dry.

I'm looking for a good pork chop recipe with an apple glaze crust.

Any ideas?

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apple glaze crust.

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Any ideas?

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You could use my eyes and have a "martini glaze" crust right about now.

I would use some apple jelly as a base for the glaze...alone of with some apple vinegar....now i will give you a paul prudhomme recipe that has that apple flavor you want.

2 medium Granny Smith apple, peeled and chopped
7 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 teaspoon vanilla
3/4 tablespoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
3/4 teaspoon garlic Powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon thyme leaves
6 1 3/4 inch pork chops
3/4 pound ground pork
1 cup onions, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, chopped
1 4 ounce can green chili peppers, chopped
1 cup chicken stock
1/2 cup bread crumbs, very fine
1/2 cup green onions, finely chopped

In food processor, combine apples,4 tbls butter, sugar, and vanilla. Process till smooth (3 to 4 min.) and set aside.

In small bowl, combine all spices, mix well and set aside.

Prepare pork chops by cutting a pocket (to the bone) in the larger side of each chop. Set aside.

In a large skillet, brown the ground pork in the three remaining tbls. of butter (3 min. over high heat). Add the onions, bell pepper, garlic, and 2 tbls. of seasoning mix. Stir well and cook additional 5 min. scraping pan often. Stir in green chilis and their juice and cook till well brown (5 min.). Add in the processed mixture, stir and scrape, cooking another 2 min. Add the stock and cook 5 min..Stir in bread crumbs and cook another 2 min. scraping pan bottom and stirring constantly.....Set aside.

Sprinkle remaining seasoning mix on pork chops inside and out, pressing the seasonings into the meat. Prop up the chops, with pocket side up, in an ungreased baking pan and fill pocket with stuffing. Any remaining stuffing to be put aside in separate baking dish and kept warm.

Bake chops in 400 degree oven for an hour . till done. In the last 20 min. reheat stuffing.

Serve each chop on a portion of remaining stuffing.

Description:
"Pork - CHANGE THE DAMN COOKING
TIME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"


The note at the end was due to the chops drying out....should have used thicker chops...so don't go by the time but use your trusty oven thermometer...to keep them moist.