Ingredients
From the Dutch Oven World Championship at the Festival of the American West in Wellsville:
Directions
14-inch deep Dutch oven
8 1-inch thick pork chops
4 garlic cloves, minced
1 teaspoon salt
2 tablespoons olive oil
5 strips pepper bacon
1 cup water
Stuffing:
1/2 cup scallions, chopped
1 stalk celery, chopped
1/4 cup onion, chopped
1/4 cup shredded carrots
1 12-ounce package Jimmy Dean sage-flavored pork sausage
1 egg
2 cups cubed dried bread (Mrs. Cubbison's seasoned)
2 small tart apples, peeled, cored and cut
1/4 cup slivered almonds
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning
1 tablespoon butter
Glaze:
1/2 cup butter
1 tablespoon parsley flakes
1/2 teaspoon garlic salt
1 tablespoon McCormick Season-All
Rub pork chops with garlic and salt. Melt butter over medium heat. Saut? scallions, celery, carrots and onion until clear. Scrape vegetables into a large bowl and set aside. Add sausage to oven and brown, stirring to crumble. Remove and add to the vegetables. Add remaining stuffing ingredients and mix well. With a sharp knife, carefully cut a 2-inch slit in each of the pork chops. Cut this pocket as deep as you can and stuff the mixture into the pork chops. Using 2 toothpicks per chop and butcher string, lace the slit closed by wrapping the string around the toothpicks. Using a 14-inch Dutch oven, brown the chops in olive oil on each side. Wrap bacon at the end of the bones to prevent burning. Put pork chops on a trivet inside the Dutch oven. Add water, bring to a simmer and cook about 350 degrees until tender (12 coals on bottom and 18-20 coals on top). To make glaze, melt butter and add parsley, garlic salt and Season-All. Glaze every 15 minutes.