Thread: Sunday Double Feature Part 2 Italian Sausage Stuffed Loin Chops

You never fail to make me hungry. That is some fine looking grub

Originally Posted by rojoguio

After completing 2 batches of wine on to the Chops for dinner.



First I cut a small slice in the tough membrane side of the chop the open up a pocket inside. Then I stuff the pocket with sausage till refusal. Afterwards flattening the chops a bit helps them crust better. I use a Garlic and Herb Blend that has a bit of Salt, then roll the chops in AP Flour allowing the Flour to draw out a bit of moisture from the Chop before laying them in the hot Bacon Grease.



I cook the Chops in the oven at 325 till an internal temperature of 160 degrees in the thickest Chop. Allowing them to rest for a few minutes keeps all the juices inside.

That looks amazing! Great job


Sent from my iPhone using Crappie.com Fishing mobile app

If that cast iron could talk I am sure it has some tales.

a few views and i went into auto weight gain , had to loosen my belt to read thru it ....how dare ya

Man I bet that was a tasty meal for sure! Looks delicious.

Respectfully speaking My intention is not to fatten anyone. If My intention was to fatten, I would post the breakfast version stuffed with breakfast sausage with sage, seasoned with salt & pepper only, laid in the center of white american cheese grits, covered with sausage gravy. You can stuff the pork chops with sausage and pre-cook, make the grits and cool on a cookie sheet after smoothing to 1-1/2in thick then cutting into 6-8in squares, make the gravy, and bring everything to the fish camp on Ross Barnett cold. I warm the chops in the gravy slow till I know they are hot then fry the grits in butter. Plating is a square of fried grits with a chop on top covered in gravy. Since I don't spider rig I don't head out too early after breakfast. Next time I make this I will post a picture.

Originally Posted by rojoguio

Respectfully speaking My intention is not to fatten anyone. If My intention was to fatten, I would post the breakfast version stuffed with breakfast sausage with sage, seasoned with salt & pepper only, laid in the center of white american cheese grits, covered with sausage gravy. You can stuff the pork chops with sausage and pre-cook, make the grits and cool on a cookie sheet after smoothing to 1-1/2in thick then cutting into 6-8in squares, make the gravy, and bring everything to the fish camp on Ross Barnett cold. I warm the chops in the gravy slow till I know they are hot then fry the grits in butter. Plating is a square of fried grits with a chop on top covered in gravy. Since I don't spider rig I don't head out too early after breakfast. Next time I make this I will post a picture.

If you were to provide the fish camp address there would be no need to post a picture "just saying" and it could be the next crappie.com gathering. LOL

Really enjoy your post with pics and recipes. Please keep it up!

Originally Posted by rojoguio

Respectfully speaking My intention is not to fatten anyone. If My intention was to fatten, I would post the breakfast version stuffed with breakfast sausage with sage, seasoned with salt & pepper only, laid in the center of white american cheese grits, covered with sausage gravy. You can stuff the pork chops with sausage and pre-cook, make the grits and cool on a cookie sheet after smoothing to 1-1/2in thick then cutting into 6-8in squares, make the gravy, and bring everything to the fish camp on Ross Barnett cold. I warm the chops in the gravy slow till I know they are hot then fry the grits in butter. Plating is a square of fried grits with a chop on top covered in gravy. Since I don't spider rig I don't head out too early after breakfast. Next time I make this I will post a picture.

That sounds delicious. In this case a photo may be worth a thousand calories