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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ITALIAN STUFFED PORK CHOPS Recipe

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This recipe for ITALIAN STUFFED PORK CHOPS is from GOOD FOOD,GOOD TIMES!!!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 LARGE WHOLE PORK TENDERLOIN
2-LBS ROLLS OF ITALIAN SAUSAGE
2 LB OF THICK SLICED BACON
2 PKGS OF CREAM CHEESE (SOFTEN)
2 LARGE PORTABELLA MUSHROOMS (DICED)
4 CLOVES OF GARLIC (CHOPPED)
1 LARGE RED ONION (DICED)
1 BUNCH FRESH BASIL (CHOPPED)
1 GOOD BOTTLE OF RED WINE
EXTRA VIRGIN OLIVE OIL FOR SAUTE
LARGE CAST IRON SKILLET
Directions:
Directions:
FIRST DICE AND CHOP MUSHROOMS,ONION,
AND GARLIC SET ASIDE.THEN SET STOVE TOP ON MED TO MED HIGH,COAT THE BOTTOM OF YOUR SKILLET WITH OLIVE OIL.SAUTE THE ONIONS UNTIL THEY ARE TRANSLUCENT (ABOUT 5 MIN)THEN ADD IN GARLIC SAUTE FOR ANOTHER 5 MIN THEN ADD IN THE MUSHROOMS AND SAUTE FOR ANOTHER 5 MIN UNTIL THEY HAVE SOFTENED SET ASIDE IN A CONTAINER.NEXT SAUTE ITALIAN SAUSAGE UNTIL DONE,SET ASIDE.THEN SLICE TENDERLOIN IN 1 1/2 INCH SLABS AND BUTTERFLY EACH PIECE THEN STUFF THE CHOPS WITH THE SAUSAGE AND CREAM CHEESE AND WRAP EACH CHOP WITH I OR 2 PIECES OF BACON.THEN SAUTE THE CHOPS ON BOTH SIDES UNTIL BROWN,ADD THE ONION,MUSHROOM,AND GARLIC MIXTURE BACK IN THE SKILLET WITH THE CHOPS AND COVER WITH RED WINE PUT IN A 350º PREHEATED OVEN AND BAKE FOR 35 TO 45 MIN DEPENDING ON YOUR OVEN,THEN PULL OUT OF THE OVEN AND LET THEM REST FOR 5 MIN SO THE JUICES CAN REDISTRIBUTE THROUGH THE CHOPS SERVE WITH A SPRINKLE OF FRESH BASIL ON TOP.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 MINUTES
Personal Notes:
Personal Notes:
GOOD STUFF

 

 

 

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