Southwestern Stuffing for Pork Chops
This stuffing rescues usually bland pork chops.
Why This Recipe Works
We developed this Southwestern Stuffing for Pork Chops recipe for use with our Sausage-Stuffed Pork Loin recipe. Pork loin is inexpensive, widely available, and simple to carve, but it’s also bland, and it dries out easily. Stuffing it with pork sausage would add much-needed flavor and plenty of fat to keep the loin from drying out, but we found that the perfect roast wouldn’t be as simple as stuffing raw sausage into the meat, roasting, and calling it a day. Sausage needs to be cooked to 165 degrees to be safe to eat, whereas pork loin is at its juicy best at a mere 145 degrees. To fix the discrepancy, we used precooked sausage for the filling. To prevent the Southwestern stuffing from spilling out of the roast when we sliced it, we buzzed the browned sausage in the food processor to produce smaller chunks. Monterey Jack cheese helped bind it together, as well as added flavor.
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