Suan’s® Stuffed Pork Loin or Chicken Pockets

4-6 Pork loin chops or chicken breasts, legs or thighs
½ c, olive oil
½ c. butter
4 stalks celery, diced (some with leaves)
2 large onion, diced
2 cloves garlic, minced
1 package dressing cubes or stale bread, cubed
¾ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
Chicken broth
1 egg, beaten well
Suan’s® Scotch Bonnet Pepper Jelly for glaze

Add olive oil and butter to hot skillet; add and gently cook celery and onion until soft. Add garlic at end of cooking time. 

Remove from heat and toss with dressing cubes or stale bread, Suan’s® Scotch Bonnet Sweet Tomato Jam and chicken broth to desired moistness. Add beaten egg.

Split ¾ the way through thick pork loin chop to form pocket, and stuff pork loin chops pockets with dressing. (You can use chicken breasts: For skin-on breasts, legs or thighs, carefully slide a sharp knife between skin and flesh and fill with dressing. For skinless breasts, pound until thin and fold breast around dressing to form pocket.)

Secure pocket with toothpicks or tie with kitchen string.  Sear in hot skillet. Leave in same skillet and roast in pre-heated 350-degree oven for 20 to 30 minutes until meat thermometer reaches 170 internal degrees.  For the last 10 minutes, brush with Suan’s® Scotch Bonnet Pepper Jelly to form glaze.