Brined, smoked, and then seared some thick cut chops. They were very welcomed after a long day of yard work. Did a pan sauce to go with them. As it cooled it seperated so it wasn't very photogenic but it sure did taste mighty fineAttachment 438645
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Brined, smoked, and then seared some thick cut chops. They were very welcomed after a long day of yard work. Did a pan sauce to go with them. As it cooled it seperated so it wasn't very photogenic but it sure did taste mighty fineAttachment 438645
I love some good chops!
Those babies are big enough to stuff. They look very good, we love a big, fat, pork chop too.
Stuffed would have been good also
there is a place down this way that is somewhat legendary on really thick slow smoked pork chops .
love me some thick cut pork chops ,bet them were tasty :highfive
Yummy. I used to stuff em with Stove Top and bake em after searing them in a super hot pan.
Y'all have got me wanting stuffed chops now
Quote:
Originally Posted by DockShootinJack
:ThumbsUp
So I buy Breakfast sausage with sage, using a 6in fillet knife I open up a hole only large enough for my thumb inside the center of the chop. Afterwards I internally slice a pocket to the edge of the chop as much as possible. Assuming all the same prep to the chop as above I pack it full of sausage thru the hole to refusal. Then I flatten the chop on the outside as much as it will go, dust it with AP flour, using a black iron skillet and bacon grease I sear crusting the chop so sauces will stick later. With the oven on bake at 300 degrees after crusting I stick a oven meat thermometer in the thickest part of the chop and throw skillet and all in the oven till a inside temp of 150 degrees. After reaching temp I pull the skillet out of the oven resting on the stove under a aluminum foil tent then a T-Towel on top till the chop rises the next 10 degrees to 160. Most sauces stick well, I make a Black Cherry / Bourbon reduction to top the slices with. :twocents
I just got done eating and you have me starving again with recipe
You're the Mod here, I will make next week for you and post. Also PM you right before posting. It's crazy easy to succulent stuffed chops.Quote:
Originally Posted by DockShootinJack
I will have to give it a try.
Thank you kindlyQuote:
Originally Posted by rojoguio