The Texas BBQ Forum

Been wanting to tell a few people to Stuff It at work , but I guess it's safer to say stuff it ( the pork chops ) on here :)

Although, I think my friend Outlaw might be wanting to reciprocate this back to me after this post..., Just a hunch LOL !!

These were supposed to be our early lunch yesterday, but I lost track of time like usual.
So, tonight it is...

Asked my butcher to cut these a bit thicker than normal cuz I figured I'd have " too much stuffing " and as usual I did.
These were about 1 & 3/4" thick. Made a stuffing of dried out French Bread, cubed up. Added a few Red Delicious Apples cubed up. First, sauteed some bacon, onion, Cellery, Rosemary, Basil, Parsley, and seasoned the Chops on the Outside and inside with the Sucklebusters Texas Pecan.
I then sprinkled the outside with a ( Prime Rib ) seasoning whish is great on Pork as well as Beef..
Stuffed, toothpicks and seared on the HOT cast for 3 Minutes each side, then on the Akorn in the same cast for 25 minutes at 350.

Verdict -

Taste - 8 out of 10... Next time I'll use a sweeter apple, these were too tart.
Next time I'll try Janagold.

Moistness - 8 out of 10... Probably in 5 Minutes too long.


Oh well, live and learn. It was still pretty good :)

Haven't made stuffed pork chops in a while, guess it's about time. Those look great.

Good Vittles Wrapped in Pork - - - - - -

Looks good to me


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My thoughts exactly: comment on post, not pizza in pic

We will gladly accept any WV 'live 'n' learns!'

A Red Delicious, too tart? Good thing you didn't Granny Smith it.

Very nice ...great pics ...thanks for sharing them with us.

Beautifully done! On a side note, I'm contemplating a porkchop cordon bleu..

Txdragon wrote: I'm contemplating a porkchop cordon bleu..

You do and you'll clean it up

Appreciate it everyone, next go round will be a little different.
Less cook time and probably spritz with chicken broth thru the duration..

woodenvisions wrote:Appreciate it everyone, next go round will be a little different.
Less cook time and probably spritz with chicken broth thru the duration..

By your response here, it sounds if they may have been a bit drier than you'd have liked? 'Tis the nature of the thick, center loin chops, sir. When cooked to medium, they turn out pretty good. I go a tad cooler than medium, but that's me. The troubles that I found when stuffing them is trying to get the inside to stop oinking without drying on the outside. I've mitigated my woes by addition of a sauce. Something that compliments whatever I've stuffed them with.