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Alabama Stuffed Pork Chops

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YB
YB Posts: 3,861
edited November -1 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]

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