Cream Cheese-stuffed Pork Chopsdairy, meat- pork ---- Stuffing ---- 8 tablespoon cream cheese; softened 2 teaspoon garlic powder 1 teaspoon thyme; dried, crushed 1 teaspoon dehydrated onion flakes ---- Pork Rub ---- 1 tablespoon garlic powder 1/2 tablespoon basil; dried, crushed 1/2 tablespoon paprika; ground 1/2 tablespoon oregano; dried, crushed 1/2 tablespoon salt 1 teaspoon turmeric; ground 1/2 teaspoon black pepper; ground fine 1/2 teaspoon thyme; dried, crushed 1/4 tablespoon red pepper; ground ---- Meat ---- 4 thick (6.5 oz) bnless pork loin chops I usually use Pride of Szeged Chicken Rub but for the benefit of those that may not be able to find it and for analysis, the Pork Rub is my best guess as to what is in it. Soften cream cheese and add in remaining Stuffing ingredients. Set aside. Combine Pork Rub ingredients and grind with mortar and pestle or in a spice grinder until fine. Before preparing the pork loin chops, there are two possible preparation methods. The first is to make pockets into them before cooking and the second is to do it once they are done. The first way will cause you to loose some juices from the meat and the second is a bit harder since they are hotter! If using the first method, cut a slit in the side of each chop 3/4 of the way through and about 3/4 of the length of the chop. Rub the chops down with the pork rub mixture and grill until done. We use a clam-shell style contact grill. This should take 8-10 minutes depending on thickness. Remove the chops from the heat. If using the second method, let them stand 5-8 minutes so that the juices can be reabsorbed (cover with foil to keep warm). After they finish standing, cut a slit in each as described above. Divide the stuffing mixture into 4 parts and place it in the slit in each chop. Serve immediately. If not eating all 4 servings right away, reserve the stuffing for the uneaten chops and stuff the chops after reheating them. NYC Nutrition Analysis (per serving or yield unit): water=148.7 g; calories=392.3; protein=41.15 g; total fat=22.12 g; carbohydrate=5.9 g; dietary fiber=1.5 g; ash=4.97 g; calcium=86.36 mg; phosphorus=451.3 mg; iron=3.69 mg; sodium=1052 mg; potassium=822.4 mg; magnesium=59.1 mg; zinc=3.75 mg; copper=0.17 mg; manganese=0.21 mg; vitamin A=1199 IU; vitamin E=0.33 mg ATE; thiamin=1.99 mg; riboflavin=0.62 mg; niacin=8.31 mg; pantothenic acid=1.59 mg; vitamin B6=1.3 mg; folate=19.83 ug; vitamin B12=1.38 ug; vitamin C=4.55 mg; saturated fat=10.47 g; monounsaturated fat=8.11 g; polyunsaturated fat=1.8 g; cholesterol=149.8 mg; selenium=61.92 ug; refuse=6.61%; %cal as carb:prot:fat=6:43:51; WW Pts=9.53; (complete analysis) |
