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Venison Stuffed Pork Chops Brian Ladner & Shawn Self, Bay St. Louis Fire Department
6-8 Butterflied pork chops
1 cup rice
1 pound ground venison
1 whole onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
1 1/2 cups chicken stock
5 cloves garlic, chopped
1-2 tbs. olive oil
salt and pepper to taste
2 jalapenos seeded and chopped - optional
Brown venison in olive oil. Add onion, bell pepper, garlic, jalapeno, celery, and salt and pepper to taste. Add chicken stock and rice, bring to boil. Reduce heat, cover and cook for approximately 25 minutes (or until rice is cooked). Do not remove lid while cooking.
Season pork chops to taste, inside and out. Slice pocket length-wise in chop, fill with stuffing. Use toothpicks to keep chop closed. Place on baking sheet and cook in oven at 350 degrees for 40 - 45 minutes.