10 Attachment(s)
Sunday Double Feature Part 2 Italian Sausage Stuffed Loin Chops
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.