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Alabama Stuffed Pork Chops

YBYB Posts: 3,861
edited 2:43PM in EggHead Forum
I named the recipe this because a friend from Alabama gave me the homemade sausage and the pork chops. The chops were about 1 1/2" thick and weighed at least a pound and a half each. I cut a deep pocket in each chop and added the stuffing. This was a big hit with my family with a side dish of fettucine covered with a garlic alfredo sauce.[p]Stuffing
½ lb sausage
½ apple, peeled & chopped
½ Vidalia onion, chopped
½ small container mushrooms, chopped
¼ tsp Tarragon
¼ tsp Sage
2 Tbsp olive oil[p]Saute above ingredients until sausage is brown & onions are transparent. [p]Fill pocket in each pork chop with stuffing. Use toothpicks (soaked in water) to close pockets. Slather chops on each side with French’s Yellow Mustard. Sprinkle each with Kosher salt and fresh ground pepper.[p]Cook
Cook on raised grid on Egg heated to 350 degrees for 10 minutes each side.[p]Larry[p]

Comments

  • SundownSundown Posts: 2,959
    YB,
    Now THAT looks good!
    We usually get a whole pork like and cut up our own boneless chops amking them all about 1 1/4 to 1 1/2 inches thick. That stuffing just makes me drool.
    Thanks Carey

  • PainterPainter Posts: 464
    YB, Sounds delicious, direct with the raised grid?
    Thanks---Painter

  • BamabobBamabob Posts: 246
    YB,
    Thanks Buddy!!! the printer is going full bore on this.Last week a friend gave me a pork tenderloin sliced and stuffed with an OUTSTANDING stuffing.Soon as I get the recipe I'll post it for a trial.As soon as I tasted it I thought about how good it would be in your Crown RIb Roast! So much good stuff to cook and eat an' so little time to do it :-).Bob

  • djm5x9djm5x9 Posts: 1,342
    YB:[p]Looks like another winner!

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