Thread: Plum Preserves Infused Italian Sausage Stuffed Pork Chops w Plum Preserves Demi Glaze

Looks delicious

I preheat my skillets with the Avocado oil to 350 degrees before I lay the stuffed chops in from the grill to finish cooking in the oven. They sound great right sizzling away.

I agree the sizzling is what makes it.

con garlic when searing is my question ?

Originally Posted by Ketchn

con garlic when searing is my question ?

Working on the rest of the post now..........

We have a couple of grandkids on the way for a visit for a few days. They always expect to have their tastebuds blown up with new dishes. This is what our Pork night will look like. Starting out with the Pork Chops, I will have some cut for me but these came from Walmart.



Using a fillet knife I split the pork chops internally but only open small hole to pack the stuffing thru then set them aside to warm up to room temperature.



This is the first time trying Walmart's house brand Italian sausage. I remove enough sausage to stuff the 2 chops, mix in 2TBLS of our homemade yellow plum preserves, and stuff the chops. After adding salt & pepper to the chops then rubbing with avocado oil to prevent sticking on the grill I set them on the side again to work on a Demi Glaze / dipping sauce.

Looking to continue the plum preserves infusion I start out with 3TBLS of the preserves in a pot. Then add good 1TBLS of the Pork base. From there 1 large toe of garlic pressed, 1TBLS Merin, 1TBLS Oyster sauce, 2TBLS seasoned Rice vinegar. 1/2TSP crushed red pepper flakes was added for some background heat. Looking for some smoky overtones I slice a bit of Tasso then mince it very fine before adding to the pot.



going to the stove with my mixture I added some bottled water, about 1/3cup then warmed everything up to a simmer before removing from the stove and let everything infuse together. Once I could taste the heat from the pepper in the sauce I strained the sauce using s spatula to work all the contents that would go thru the wire mesh back into the pot.



Once back on the stove, the pork chops are in the oven at 155 degrees internal temperature I add 2TSP Arrowroot to small dish with 1/4cup cold water, mix that up before adding to the Demi glaze. I bring the glaze back to a simmer to thicken then turn off the heat.



Setting the oven to bake at 350 degrees I place a oiled skillet inside to heat up fully with the oven.



I first grill both sides of the chops for 3-1/2 minutes at 450 degrees then into the hot skillet where the video has them sizzling, add the temp probe and into the oven they go to finish.

My wife cooked up some Yard Long green beans with Bacon & Tasso, make a box Mac for another side, then we got to dig in to our lunch.



The Demi glaze / dipping sauce came out so good I think some fried pork fingers needs to happen now so today I will see if any pork shoulders are in the meat case.

PS to Slab, I'm glad you upped the amount of pictures we can upload at one time for me when I did the Tamales because I had to trim this post's images down but got as many images as I think a cook needs to duplicate.

Oh my!!! That's better than most restaurants can do! Very impressive and I'm sure very tasty. Making my mouth water.

i love a think breakfast chop burnt hard over a wood fire , BUT , as nice thick one cooked to perfection sure don't hurt my feelings either , just saying