Culinary Institute of New Orleans - Blackened Stuffed Pork Chop

Culinary Insitute of New Orleans

Blackened Stuffed Pork Chop
Serves 1 - (12 ounce portion)

1-8 oz. Pork Chop (2 inches thick)
1/4 cup Wild Rice Stuffing (recipe follows)
8 Grilled Squash (slices)
2 tbsp. Red Bell Pepper (diced)
1/2 cup CINO Bluemoon Dry BBQ Seasoning Mix
4 Toothpicks
8 Scoops Vanilla Ice Cream

Méthode:
Cut a pocket in the side of the pork chop and fill with stuffing. Secure the pocket with the toothpicks. Coat both sides of stuffed pork chop with CINO Bluemoon BBQ seasoning mix, then place onto medium heat region of the grill. Cook for 10-15 minutes or until desired temperature. Fan grilled squash around stuffed pork chop, sprinkle red bell peppers on squash and serve.

Wild Rice Stuffing
Serves 6 (3 oz. Portions)

1/4 lb. Converted Brown Rice
8 oz. Wild Rice
3 oz. Ground Beef
2 tbsp. Red Onions
3 tbsp. Red Sweet Pepper (diced)
3 tbsp. Yellow Sweet Pepper (diced)
1-1/2 tsp. Garlic 2 tsp. Onion Powder
1-1/2 tsp. Garlic Powder
1-1/2 tsp. Black Pepper
1/2 tsp. Salt
1 tbsp. Parsley
1/4 cup Green Onions (chopped)

Méthode:
Cook both rices separately. Put aside. Sauté onions, sweet peppers and garlic. Add ground beef and continue to sauté until cooked. Remove from heat and add both rices and remaining ingredients. Combine to a good mixture and reserve for stuffing pork chops.