FoodB

Back in May , Jenn made a recipe that involved sausage stuffed in a pork roast and being the funny man I am, made a joke about having three kinds of pork mashed together would probably make my head explode. Well I found out last week that my wife is either trying to see if that is true (and therefore trying to kill me) or just trying to make the most insane pork chop ever. Here is the heart stopping recipe in all it's glory:

Sausage Stuffed, Bacon-Wrapped Pork Chops

3 tablespoons vegetable oil
1/2 pound Sausage (Italian or Andouille)
1/2 cup chopped yellow onions
1/4 cup chopped orange bell peppers
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups crumbled corn bread
1 cup chicken stock
2 tablespoons finely chopped fresh flat-leaf parsley
4 (14 to 16-ounce) bone-in loin pork chops
16 slices bacon

1. Preheat the oven to 400 degrees F.
2. In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sausage out of its casing and cook, stirring, until brown, about 3 minutes. Add the onions, bell peppers, and celery and cook, stirring often, until tender, about 4 minutes. Add garlic, 1/2 teaspoon of the salt and the black pepper, and cook, stirring, for 1 minute. Add the corn bread and chicken stock and cook, stirring, until the corn bread is soft, about 1 minute. Remove from the heat and mix in the parsley. Let cool for about 10 minutes. Meanwhile, with a thin sharp knife, cut a slit into the side of the pork chops about 2 1/2-inches across and 1-inch deep. Season the chops on both sides with the remaining 1/2 teaspoon salt and the pepper. Then stuff each chop with about 1/2 cup of the cooled corn bread stuffing. (The chops will be very full.) Wrap 4 slices of bacon around each chop, making sure that each end of bacon overlaps the next, so that the chop is completely wrapped. Heat the remaining 2 tablespoons oil in a very large heavy ovenproof skillet over medium-high heat. Carefully lay the chops in the pan. Cook until the bacon is crispy, about 4 minutes per side. Transfer the skillet to the oven and roast for 20 minutes.
3. Remove from the oven. Transfer the chops to a platter and tent with aluminum foil to keep warm and serve.

Really, I mean, come on! Pork chops stuffed with sausage, wrapped in bacon. How could I not like this one. I can't even put into words how much I liked this one. The stuffing was really good to. Another version of corn bread stuffing that I can imagine eating any old day of the week. Good stuff on all three layers.