Jack’s Chorizo Stuffed Pork Chop topped with bacon.

I came up with the recipe for my son-in-law, Jack.  I have started giving him cook-at- home meal packs, so for his birthday I came up with this pork triple threat dinner that he and my daughter could cook together.  Hope you give it a try.  They cooked the dish as I sent them the instructions from my phone.  Thanks to my friend Roberto at Happy Family Ranch for hooking me up with the pork products.

2 porterhouse pork chops, 1 in thick
8 oz chorizo sausage (I use Happy Family Ranch)
2 large corn muffins (see cornbread recipe on site)
4 to six slices of bacon (I use Happy Family Ranch)
1/2 diced onion
1 clove minced garlic
Salt and pepper
1 tablespoon olive oil

Cook sausage in medium heat until cooked
Add onion and garlic
In bowl crumble muffin
Add sausage mixture
Mix and set aside and cool

Here is a wrinkle: if you want to add dried cranberries, that would work great.

Cut bacon into one inch squares
Cook on medium heat until fat in rendered; set aside

Preheat oven to 350

Cut pocket in strip (large side of pork chop)
Stuff cool stuffing into pork chop

I add olive oil to bacon fat and turn skillet to medium heat

Place pork chop in skillet and brown for 4 minutes on each side

Move to an oven safe sheet pan and place in oven; top with bacon

Bake for 10 minutes until temp hits 145

Let rest for 7 minutes snacking on some of the bacon while you wait

Serve

chorizo pork chop

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