Stuffed Pork Chops

• 4 large (1 ½ “ thick) pork chops
• 3 ½ tsp Tony Chachere’s Seasoning Mix
• 4 strips bacon, chopped
• 1 finely chopped small onion
• ½ cup finely chopped bell pepper
• ¼ cup finely chopped celery
• 3 cloves garlic, minced
• 3 TBS minced carrot
• ½ cup finely chopped mushrooms
• 2 cups toasted French bread, torn into small pieces
• 1 large egg, well beaten
• ¼ cup Half & Half
• 1 tsp Tabasco sauce
• ½ cup flour
• 2 ½ tsp cooking oil
• 2 stalks celery, julienned
• 4 medium tender young carrots, cleaned and julienned
• 1 cup beef stork
• 1 tsp Tabasco sauce
• 1 TBS Worcestershire sauce
• ½ cup dry red wine

1. Season pork chops with Tony’s; cut a slit into each chop forming a pocket for stuffing; use finger to widen pocket to hold 2/3 cup stuffing
2. In a large heavy skillet, sauté bacon until crisp; add onions and next 5 ingredients; sauté 5 minutes, stirring constantly
3. Add French bread and sauté additional 4 minutes
4. Add 1 tsp of Tony’s and blend in well; remove from heat and add egg, cream, and Tabasco mixing thoroughly
5. Stuff each chop with ¼ of stuffing mix, forcing it into cavity
6. Into a mixing bowl, combine remaining ½ tsp Tony’s and flour; dredge chops in seasoned flour
7. Clean skillet with paper towels, and add oil; when oil is hot, add chops to skillet, browning nicely on both sides; remove to warm platter and reserve
8. Add vegetables remaining to skillet and sauté for 3 minutes, stirring constantly
9. Return chops to skillet and place on top of vegetables; place oven-proof skilled into oven and bake for 20 minutes at 375° uncovered; reduce heat to 275° and remove chops
10. Add remaining ingredients to skillet, cover, and return to oven for 1 ½ hours;
11. Serve hot with pan drippings and the cooked vegetables

Serves 4