Venison Stuffed Pork Chops - Bay St. Louis Fire Dept.

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
  • garlic powder
  • 2 jalapenos seeded and chopped - optional

Stuffing:

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.