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La Belle Cuisine
Marcelle Bienvenus Stuffed Pork Chops
Who's Your Mama,
Are You Catholic,
and Can You Make a Roux?
Marcelle Bienvenu, December 1998,
Times of Acadiana Press
4 center-cut pork chops, about 1 1/2 inches
(about 8 ounces each)
1/4 cup coarsely chopped red onions
4 tablespoons crumbled Roquefort cheese
1/2 teaspoon coarsely ground black pepper
Salt and cayenne to taste
1/2 teaspoon garlic powder
1/3 cup chicken broth
1/3 cup water
Preheat the oven to 400 degrees F.
With a sharp knife, cut a pocket into each pork chop. Place a tablespoon
of onion, 1 tablespoon of the crumbled cheese, and 1/8 teaspoon black
pepper into each
pocket of the chops. Rub each chop with olive oil and
season with salt, cayenne and garlic
Lay the chops in a lightly oiled roasting pan and place in the hot oven
to brown for 10 minutes. Reduce the oven temperature to 350 degrees F,
add the chicken broth
and water, cover the pan, and bake for 1 hour and
15 minutes or until the juices run
clear. Baste the chops several times
with the pan juices during the baking process.
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