Thread: 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.



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.



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.



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.



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.