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Stuffed Pork Chops
Oil for frying
8 (8-ounce bone-in) pork chops, 1 inch thick
1 cup Southern Secrets Buttery Creole® Marinade
1 pound Italian sausage
1 cup finely chopped onion
1 cup Italian-seasoned breadcrumbs
Wooden toothpicks
3 cups flour
1 cup cornstarch
2 tablespoons Southern Secrets Sizzlin Steak and Poultry® Seasoning
1 tablespoon garlic salt
2 eggs
1 1/2 cups milk
Preheat oil to 400º F in electric fryer or 350º F in propane fryer. Wrap each pork
chop with plastic wrap. Inject each pork chop with 1 ounce of marinade; let stand 10
minutes. Remove plastic wrap. With a paring knife, carefully make a 1 1/2-inch incision
into side of chop, opposite of bone. Slice into, but not through chop, creating a nice size
pocket. Remove casing from sausage; discard casing. Combine sausage, onion, and bread
crumbs; mix well. Stuff each chop with stuffing. Secure pocket opening with a wooden
toothpick. Combine flour, cornstarch, Southern Secrets Sizzlin Steak and Poultry, and garlic salt; stir well with a whisk. In another bowl combine eggs and milk; stir well with a whisk. Dredge each chop in seasoned flour. Dip into egg mixture. Dredge again in seasoned flour. Fry 2 chops at a time for 10 to 12 minutes or until sausage stuffing is fully cooked. Remove from hot oil and drain on paper towels.
Serves 8.
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