Stuffed pork chops and fixed an old recipe post

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  • Karma: 9
 This recipe I originally came up with for turkey.

 That's the cornbread part anyway...not sure what happened to the rest of it.

 Smoke a couple links of andouille and linguisa sausage, and make a small dice
 In a heavy skillet melt 4 tbsp...yes FOUR of butter over medium heat. Add 1 diced onion, 2 diced stalk of celery, and 1 diced green pepper, 2 diced granny smith or McIntosh apples and stir till the veggies are soft. Add 2 cloves of crushed garlic, and bout 2 tbsp each, fine chopped, fresh rosemary and thyme. Stir for a minute. Add sausage and season with 1 tbsp of tony chacheries or favorite cajun seasonin. Cut the cornbread into  1/2" cubes and add to mixture, and a big arse can o chicken stock. Let simmer for 5 minutes covered, till stock is hot and absorbed. Taste to see if mix is wet enough, add more stock if needed. Refrigerate over night.
 as an option you can add toasted sliced almond and dried cranberries...mushrooms wouldn't hurt either.

Bake in a butter greased baking pan covered with foil at 350 for 30 minutes and serve as a side with yer bird
 NOW...Get some center cut chops..ya know...piggy porterhouses...Take a paring knife and make a 2 inch slit in the side on the loin side. Start with the back of the knife about 1/4" from going thru and work it till you get a 1/4" from the going thru the other side, making a nice pocket. Stuff the pig steaks and season again with some cajun seasoning and grill.
#1 - June 30, 2010, 05:14:05 pm
David "Bear" Nunley


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