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Dry aged pork chop stuffed with a jalapeno and cheddar pork sausage.

Sausage Stuffed Pork Chop


We took our dry aged pork chop and stuffed it with 4 ounces of our jalapeno and cheddar pork sausage.  This is a delightful treat when cooked correctly but don't fear, we have some guidance for you. 


The challenge with stuffed pork chops is the chop is typically overcooked by the time the center is done.   The first step is to stuff the chop with something that keeps it juicy which we did with the sausage.  The second step is to cook it low and slow so the chop doesn't dry out.   These are excellent smoked on a ceramic style cooker like a primo but any inderect grilling at a temperature of 250 will work.  You can also cook them at that same temperature in the oven.  


We recommend cooking to an internal temperature of 158 degrees.  If you want a better crust on the surface you can remove the chop when the internal temperature is about 148 degrees.  Allow the temperature to stablize by resting.   Meanwhile, get a hot fire in you grill, smoker or used a cast iron skillet on the stove.  Once the internal temperature has stopped rising you can sear both sides of the chop for the perfect crust.    


1 lb. average.

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