Pate Stuffed Pork Chops

2 double thick pork chops

1 bag, 16 oz. blue Pepperage Farm stuffing

1 medium+ onion, medium fine dice

1 stick of butter

2-3 cups stock - chicken is fine, pork if you have it

salt 

pepper

4 oz slice of Country Pate

Take two double thick pork chops, you may notice these have a bit more fat than most, they are from a Amish raised pig.

Cut a pocket in each one, deep and tall, this is where the pate will go.

Put some of the butter in the bottom of a largish casserole and heat.

Brown the chops

On both sides

And the edge

Melt the rest of the butter and saute the onion in it, removing the fond from the bottom of the pan in the process. Mix in the dry stuffing and 2 1/2 cups of the stock, you will want the rest to add later if the stuffing becomes too dry.

The stuffing shown here is actually also made with a pound of home made Andouille sausage.

Get the stuffing flat

Cut the pate in two smaller pieces

And stuff the pork chops, note the chops will be hot. As a variation you could use some of the stuffing to stuff the pork chops, but we have this pate in the freezer. You can use wood toothpicks to hold the chop closed, but if you do use the same number of wood toothpicks on both chops and tell the other person how many to look for.

Put onto the bed of stuffing.

Put in 325 F oven for not quite 2 hours, you will want the chop to reach about 155 F USDA guidelines are 145 F.

If it isn't quite time for dinner, turn oven way down, or simply off.
Finished dish below.

Served with a Noble Pig Pinot Noir 2008

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G

              AF-S NIKKOR 70-300mm f4.5-5.6G

              AF-S NIKKOR 35mm F1.8G

             AF-S NIKKOR 50mm F1.4F

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link Doesn't work

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© 2012 Virginia L. Dyson & Warner W. Johnston