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Jimmy Dean Stuffed Glazed Pork Chops
Had to step up the Saturday dinner today. Cooked Stuffed Pork Chops, Broccoli with Hollandaise, and souped up box Mac & Cheese.
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After letting the Chops warm up a bit I use a fillet knife to cut a pocket into each Chop. Making a 2in opening I rotate the knife till the entire Chop is split internally being careful not to cut a hole thru anywhere as you loose sausage juice that way. After to get the stuffing started I roll the sausage into a cylinder to fit in the hole. Once the hole has enough sausage to hold it open I just get physical packing the Chops to refusal. While the Chops rested I made a Glaze from the ingredients below.
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I dusted both Chops with the Tony's Blackened seasoning and let them rest absorbing the flavoring before hitting the Chops with some Pam and heading to the grill for searing.
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While the grill was heating up I turned on our counter oven with the convection fan on setting it to 300 degrees to fully heat up. As soon as the Chops were seared I brought them inside, brushed on a glaze them popped them in the oven. While they were baking I cooked box Mac & Cheese adding cubed Velveeta, canned condensed milk, and real butter. Steamed the Broccoli and cranked out some Hollandaise sauce.
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We plated up all the eats and I grabbed a favorite Hydration liquid for inclusion in a picture. This is for my Tequila Brother from another Mother, I knew he had good taste. Back in the early 80's you couldn't get this Tequila but a friend in Juarez who worked in El Paso sent me bottles of the Reposado about 4 times a year. What a friend! I just got in a case of the Anejo last week. It takes about a month for our stores to get it from the State.
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