Recipe for Stuffed Pork Chops

Looking for something special? This recipe for stuffed pork chops is sure to please.

Pork Loin chops are pounded out thin so they are nice and tender and then stuffed with a delicious crab meat stuffing and for the finishing touch, they're drizzled with a delicious raspberry jalapeno sauce!

Here's what you're going to need:

5 boneless pork loin chops
3 tablespoons of Olive Oil

For the stuffing:

1 tablespoon of Olive Oil
3 tablespoons of onion, finely chopped
3 tablespoons of celery, finely chopped
1/2 teaspoon of minced garlic
1/4 teaspoon of lemon pepper seasoning
1/4 teaspoon of Old Bay Seasoning
2/3 cup pf Italian Bread Crumbs
1 (6-ounce) can of fancy white crab meat, drained (reserve 2 tablespoons of the liquid)
1/2 teaspoon of lemon juice
1 egg, slightly beaten
2 tablespoons of parsley
2 tablespoons of grated Parmesan, Asiago, Romano cheese (or you can use just Parmesan)

For the sauce:

1/2 cup of chicken broth
1/4 cup of jalapeno jelly
1/2 cup of raspberry fruit spread

Here's what you'll need to do:

Saute the onions and celery in 1 tablespoon of Olive Oil over medium heat until onions are soft. Remove from heat. Add the garlic, lemon pepper and Old Bay Seasoning. Set aside.

Trim all excess fat from the loin chops.

Use a medium-sized steel tenderizing hammer, and use the large diamond shaped end, and tenderize both sides of the chops.

Place the tenderized meat on a sheet of waxed paper and cover with a second sheet. Next, use a large-flat meat tenderizer and pound the meat flat. You want to flatten and double the diameter of the meat. Set aside.

Gather together the rest of the ingredients for the stuffing.

Add the remaining stuffing ingredients to the stuffing, including the 2 tablespoons of reserved crab liquid.

Mix just until incorporated.

Spread 1/5 of filling onto each pork chop.

Roll up each pork chop starting on the long side.

Insert two toothpicks into each roll.

In a large cast iron skillet, brown the the rolls seam side down in 3 tablespoons of Olive Oil, turning to brown all sides. Remove to a platter. Remove toothpicks.

De glaze the skillet with the 1/2 cup of chicken broth. Add the jalapeno jelly and the raspberry spread.

Pour the sauce over the pork rolls.

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