Subj : BH&G 2549
To   : All
From : Dave Drum
Date : Wed Apr 28 2021 20:08:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smithfield Stuffed Pork Chops
 Categories: Pork, Herbs
      Yield: 4 Servings
 
      4    (2" thick) pork chops; split
           - to bone
      1 lb Fresh ground sausage; in 4
           - equal portions
           Olive Oil

MMMMM----------------------HOUSE SEASONING---------------------------
      1 c  Salt
    1/4 c  Black pepper
    1/4    Garlic powder
 
  HOUSE SEASONING: Mix ingredients together and store in an
  air-tight container for up to 6 months.
  
  Set oven @ 350ºF/175ºC.
  
  Slit pork chop to the bone. Stuff each pork chop with
  sausage, make sure it covers most of the surface. Secure
  each pork chop with a wooden skewer or toothpicks
  (remember to remove before serving). Sprinkle meat
  liberally with House Seasoning.
  
  Pour some olive oil into your skillet. Place pork chops in
  pan, until nicely browned, about 5 to 6 minutes. Turn and
  repeat process.
  
  Transfer skillet with pork chops to the preheated oven and
  cook to an internal temperature of 160ºF/70ºC. Be sure
  your sausage stuffing and pork chops are thoroughly
  cooked, then let rest for 10 minutes.
  
  Smithfield | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You're a chef. I recognise the accoutrements!

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