Atchafalaya Swamp, 'Cajun Country', Louisiana, USA
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La Belle Cuisine - More Pork Recipes

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Marcelle Bienvenu's Stuffed Pork Chops (McIlhenny Company) 

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it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”

~ Samuel Johnson

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Le Cochon
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Devereux, Sophie
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Marcelle Bienvenu’s 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 servings

4 center-cut pork chops, about 1 1/2 inches
thick (about 8 ounces each)
1/4 cup coarsely chopped red onions
4 tablespoons crumbled Roquefort cheese
1/2 teaspoon coarsely ground black pepper
Olive oil
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 powder.
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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