Chopped

[DockShootinJack]

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 fine

[SuperDave336]

I love some good chops!

[Rojo]

Those babies are big enough to stuff. They look very good, we love a big, fat, pork chop too.

[DockShootinJack]

Stuffed would have been good also

[Ketchn]

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

[BuckeyeCrappie]

Yummy. I used to stuff em with Stove Top and bake em after searing them in a super hot pan.

[DockShootinJack]

Y'all have got me wanting stuffed chops now

[Rojo]

Y'all have got me wanting stuffed chops now

[Rojo]

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.

[DockShootinJack]

I just got done eating and you have me starving again with recipe