Grilled Andouille Stuffed Thick Center Cut Pork Chops ~ Foamheart

[foamheart]

OK, the butcher had 2" thick pretty center cut chops. Kewl!

I have this new thing I like. I use the sausage seasoning to rub the outside of the chops before grilling. Its an outstanding taste modifier to the pork chops and adds to a pretty and aromatic plate. I am also making some pepperoni sticks to send to my sister's grand kids when she goes on Memorial Day. So I had a little extra pork I ground. I added some of my andouille seasoning let it set overnight and its pretty good. So I slit a hole and created a pocket to be filled. Thats right I filled it!

I grilled the chop, added some beer boiled sprouts with apple and caraway, and some cole slaw. I am stuffed. So good and it was the little modifiers of the andouille sausage inside and the cajun sausage on the outside that makes it better.

I rubbed 'em down this AM while making the pepperoni stix.



The Stuffing.......



And the Qview!



That is it. All those spices you have laying around, you know, too much to throw away yet too small to really use, they are great meat rubs!

 

[myownidaho]

That’s a good looking meal! I did chops last night that were coated in Chimayo chile powder along with SPOG. Pork really takes on flavors well.

 

[hillbillyrkstr]

HOT DAMN!!!

Now that’s a great looking chop! I’m in! Long drive to south Louisiana from Michigan! Looks like it’ll be worth it!

Fine job! Like!

Scott

 

[pc farmer]

Foam, that looks fantastic. I have alot of seasonings that I don't know what to do with.

 

[chopsaw]

Thats a great lookin chop . I like the seasoning idea . I've been using my sausage seasonings on home made potato chips .

 

[tropics]

Kevin looks like a plate I could enjoy Likes
Richie

 

[SmokinAl]

Those look fantastic Kevin!
What a great dinner that must have been!!
Al

 

[foamheart]

That’s a good looking meal! I did chops last night that were coated in Chimayo chile powder along with SPOG. Pork really takes on flavors well.

Thank you.

I like pork much better than beef. But I keep hearing all these folks these days blaming it for high blood pressure. It sounds silly to me but, I am learning to at least not immediately dismiss all those old wives tales.

 

[foamheart]

HOT DAMN!!!

Now that’s a great looking chop! I’m in! Long drive to south Louisiana from Michigan! Looks like it’ll be worth it!

Fine job! Like!

Scott

Thank ya.

 

[foamheart]

Foam, that looks fantastic. I have alot of seasonings that I don't know what to do with.

Thank you

I was making Tasso one day and that's when I thought about using sausage seasoning as a rub. You know that's all Tasso is, pork rubbed with seasoning.

 

[foamheart]

Thats a great lookin chop . I like the seasoning idea . I've been using my sausage seasonings on home made potato chips .

Thanks

Thats another good idea, I occasionally make tater chips myself. I'll have to try it. Have ya tried one of those screw knives that screw into the tater and then spiral cut it? Its not thin enough really IMHO to make good chips but it makes a cute lookin tater. LOL

 

[foamheart]

Kevin looks like a plate I could enjoy Likes
Richie

Thanks Richie.

I've got a feeling you'd enjoy most of the food around the Gulf Coast being an old sea faring man. 'Course we probably fry a lot more than you are used to, its still the same food.

 

[tropics]

Kevin I was fishin on Tues fried some haddock that night barely had the wiggle out of them LOL
Richie

 

[foamheart]

Those look fantastic Kevin!
What a great dinner that must have been!!
Al

Thanks AL

What I really enjoy is taking a plain piece of meat doing something different. That was a 2.00 chop. I bet I could sale it for 2.25 in a restaurant till we can out. <Chuckles>

You've gotta try rubbing with sausage seasoning. Its an amazing difference, and ya know what? I bet it would be great cooked on a new blackstone griddle!

 

[foamheart]

Kevin I was fishin on Tues fried some haddock that night barely had the wiggle out of them LOL
Richie

There is just something about "fresh" seafood. Its like the air draws something out of the flavor some how.

 

[disco]

OK, the butcher had 2" thick pretty center cut chops. Kewl!

I have this new thing I like. I use the sausage seasoning to rub the outside of the chops before grilling. Its an outstanding taste modifier to the pork chops and adds to a pretty and aromatic plate. I am also making some pepperoni sticks to send to my sister's grand kids when she goes on Memorial Day. So I had a little extra pork I ground. I added some of my andouille seasoning let it set overnight and its pretty good. So I slit a hole and created a pocket to be filled. Thats right I filled it!

I grilled the chop, added some beer boiled sprouts with apple and caraway, and some cole slaw. I am stuffed. So good and it was the little modifiers of the andouille sausage inside and the cajun sausage on the outside that makes it better.

I rubbed 'em down this AM while making the pepperoni stix.

View attachment 364069

The Stuffing.......

View attachment 364070

And the Qview!

View attachment 364071

That is it. All those spices you have laying around, you know, too much to throw away yet too small to really use, they are great meat rubs!

Glad to see you haven't lost your touch, Kevin! A big LIKE.

 

[HalfSmoked]

Awesome I've been using Tony's on my pork chops for a long now also on chciken then sauce at the end. Always room for new ideas and many make great tasting meals.

Warren

 

[GaryHibbert]

I'd sure on of those Kevin. Both the Before and After pics look delicius.
POINT
Gary

 

[foamheart]

Glad to see you haven't lost your touch, Kevin! A big LIKE.

Thank you sir.

 

[foamheart]

Awesome I've been using Tony's on my pork chops for a long now also on chciken then sauce at the end. Always room for new ideas and many make great tasting meals.

Warren

Thank you


Those spices are really nice. Tony C's? If you can find some, try the Tony's "MORE" seasonings. A little better bang for your buck.