Stuffed Pork Chops Question

Unknown

Bought some thick ones from Costco last night and was thinking of cutting a pocket to stuff them. Anyone have a recipe suggestion for the stuffing?

Thanks,
Howard

Richard Fl

Thank Larry YB for this one.

Pork, Chops, Stuffed, Alabama, YB

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.


INGREDIENTS:
Stuffing
1/2 lb sausage
1/2 apple, peeled & chopped
1/2 Vidalia onion, chopped
1/2 small container mushrooms, chopped
1/4 tsp Tarragon
1/4 tsp Sage
2 Tbs olive oil




Procedure:
1 Saute above ingredients until sausage is brown & onions are transparent.
2 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.
3 Cook
4 Cook on raised grid on Egg heated to 350 degrees for 10 minutes each side.
5 Larry


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, YB, 2001/11/04

JLOCKHART29

Hear is a link to a stuffed chop I did in Feb. It is the middle of a thread I did but do alittle looking and time temps and recipe all there. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=405653&catid=1

Mahi-Mahi

Mix Italian sausage and provolone cheese. Mix the two together with hands and than stuff in to the slit you put in the chop. Pull at 150 internal temp

thebtls

Personally I'd cook them whole and enjoy the juices...make the stuffing on the side...just my personal preference however. I buy them 1 3/4 inches and rub 'em and cook 'em straight up.