Sunday Double Feature Part 2 Italian Sausage Stuffed Loin Chops

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

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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.

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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.

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

Quote:

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Originally Posted by rojoguio

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

Attachment 417046Attachment 417047Attachment 417048

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.

Attachment 417049Attachment 417050Attachment 417051Attachment 417052Attachment 417053Attachment 417054Attachment 417055

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.

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That looks amazing! Great job [emoji122]


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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 :Rofl

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.

Quote:

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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.

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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. :popcornLOL

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

Quote:

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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.

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

Wow gonna have to try that thanks for sharing


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