Classic Sausage Stuffed Pork Chops

all right dad you guys go with the blues here I got some beautiful porkchop we've got boneless pork chops of a pork loin I got them and I'm gonna you know I've been saving for tonight but I say you know what we already showed you a bread stuffing recipe so you have to go back and watch your bread stuffing recipe I'm gonna make a sausage stuffed pork chop okay look all the fat on there number that's going to really cook off when we're going in so I'm going to closely trim it socially trim all the fat off right and but again you know you throw this in the garbage you're throwing away flavor then we're sure we're going to do with this because like bacon right here you know so so we're going on I'm going to cut this up I render it down and add this into our sausage and stuffing y'all not wasting check it out okay so then what I'm gonna do I'm gonna cut up a lot of people cut the pocket right down like that because you already got the natural cut here so I'm going to hold a lot of people cut it and stuff right there and everything squeezes off so I'll show you another one won't sees me on there lift up lift up you let the fat render down you got save that pork back to cook with it but here so what you do is you just put put a slit in here right so you can move your knife like that you still got only a small opening right cut that pocket in there all right Big D Bob just be careful go slow move the knife we gonna have some to get this stuff it in but cut all the way up and just try not to cut through okay see here would cut a little bit more but that's alright see how wide this is but your ever sharp knife no but but you only still have a small pocket now that is some fried pork rinds right there it doesn't it doesn't get any better than that right there far Diekman I gave it to you look at that crackling play that I got much backing off it we don't want to put down that and are stopping but see that top of the bigger pieces I'm going to pull out I'm going to leave them in there my dying sausage okay bring all that fat there right there that's good good to make southern fried steak or whatever I'm gonna pick up these strips crap another part on your couple feet so that will drift on it I know your country poverty notice know what up so my friend David leagues down in Texas love you brother and we could have benefit on see you my friend David lease you know he took me under his wings and bear my hotel Dallas show me all about it Louisiana's soul food and that he was he still one of my great mentors but anyway we come to Bogdan cut the pocketed first let's pop it out okay here - gee it's hard to cut a pocket and when it stands hey Josh you give it a little bit of spinach a good couple handfuls I make a sauce at your spinach stop you're not out that one article off your promise to leave my friend Shane woody from a library Louise get a call from pretends Brett hands not enough and for me I mean I've loogie on and put up on through here is traveling at speed nakka nakka okay that's what it's all about and I want to write the offer to a spirit in this recipe we've all taken and the restaurant guesses merchandising at all what's going to sell that I get that for for cats but it's such a good recipe to watch I want to do it for y'all no I don't know I can do it eats any time but I'll have a flapjack over here every night and go you know they say right make hay while the Sun shines thanks for garlic right oh I think a little bit of my scrubbing my basic Gregg stopping just put him over there so then like more regular baby okay and let that cool let that cool look at that now how's and look from a wild rice snare if you wanted to alright that's nothing but flavor okay be right back okay let's stop let's stop the pork chop dick and Bob I'll write it right we're back I'm a man Ted showed up man we intend to go back man but like 12 miles Eve might have been 12 I might have been 11 I'm preparing Connecticut tents for Manchester and I we were running buddies or knee-high to a grasshopper got into troubles like a good evening caught okay damn it so anyway they think lower here today and I bet he's now it's great to have ten come in but going to do that I come up that stuff porkchop okay look at olive oil so far what I like to do is a little black and seething at the top just for color see this bump just for color and flavor and it's going to give a nice color too they got socks just pull their do little sauce on here and and braise in the oven there will wobble ball in a hot skillet don't see what I got in the oven 10 chicken spinach so awesome yeah 10 attendees father and my father there's mother Dorothy was good friends with my mother Jean there in a Department of Child and Family Services we used to do that Farmington Horse Show bang then we go a whitewash or big horse you over there Farmington you know or not you know for the UH we helped get the fairgrounds in order you know and then we'd hang out and watch drama board shows Ted's a big horseman that all kinds of Arabian horses and my sisters had horses but ie Aeons with the evaporator I've never prayed up and anything but forget it real clip nice and golden brown on both sides okay so head over I want to do some cooking bottom line the white line open up you know we don't stock you have to look at the recipe bill Scott I ended up going up to a good simmer characters based on top of OPEC get somebody goodness over the top Baby Bop think okay makes it hot and lemony of okay about 15-20 minutes okay I check my pork chop now River dog Oh baby look at that huh nice potato there that's ready to go stop porkchop hey Jax go what a blue piece a little bit of work ahead of us right here ja

Channel: Chaplin's Classics

Views: 258,258

Keywords: Stuffed Pork Chop, Pork Dinner Recipe, Best Pork Recipe, Easy Pork Dinner Recipe, Best Dinner Recipe, Soul Food Recipe, Classic Cooking, Home Cooking, Mom's Recipe, Sausage and Spinach Stuffing

Id: Udf5ttgIqDE

Length: 13min 31sec (811 seconds)

Published: Sat Jan 31 2015