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Recipe Name: Seafood Stuffed Pork Chops
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 0

Directions: 6 boneless pork loin chops 3/4" - 1" thick (partly frozen is best for cutting) 100 grams (1/2 package) imitation crab meat shredded. 1 can crab drained. Reserve liquid. 1 garlic clove paste 1 green onion chopped 1/4 cup minced sweet onion 1/2 cup feta cheese cubes - or choose a tangy cheese to complement the sweetness of the seafood pepper to taste salt to taste 6 short bamboo or stainless steel skewers for stitching the opening. Preparation: Lay a chop on the counter and cut a 3" slit on the fat-less side of the chops. The tough white skin on the opposite side lets you cut in adjacent to it without going right through. Cut a deep into the side of the chop almost bisecting it but leave 1/4" of flesh intact on 3 sides. Rub a small amount of garlic paste and pepper inside the cavern and masage and gently stretch the meat to make the hole bigger. Set aside and Prepare the stuffing. Stuffing: Mix the immitation crab, onions and cheese and some pepper. Add the canned crab gently to keep from crumbling. If necessary Add some of the reserved crab stock to make the mixture moist and to provide seasoning. The feta cheese and stock should season enough but add salt if necessary. The stuffing will also season the meat. Stuff each chop and use skewers to close the ends. A perfect seal is not necessary because the meat will self seal and won't leak. Cooking: These chops may be baked, broiled or my personal favorite, barbecued. Follow typical cooking times for chops but be aware they cook faster than normal 3/4" chops! 5 minutes per side works on my barbecue. The stuffing is already cooked so you don't need to "cook the heck" out of it like most people do to pork. Notes: Feta is a personal favorite because the salt and tangyness contrasts the sweetness of the seafood. Large chunks give you the occasional surprise. Alternatively a person could use some some Parmesan for flavor and combine one of swiss, mozzarella or Gouda. Stay away from strong flavored cheese like sharp cheddar as they may take away from the delicate seafood flavors.

Ingredients:

Comments: This is a low carb recipe that is bursting with flavor and keeps the pork tender and moist.

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