Apple-Brined Double Cut Pork Chops with Sausage & Corn Bread Stuffing

Name: Apple-Brined Double Cut Pork Chops with Sausage & Corn Bread Stuffing
Yield: feeds 4
Ingredients: 4 center-cut pork loin chops, 2 inches thick, with a pocket (14 to 16 ounces each); Olive oil; Black pepper; Mutha Sauce for basting (page 165); 2 cups crumbled day-old corn bread (page 123); 3 tablespoons butter; 1 cup chopped onion; 1/4 cup chopped red bell pepper; Sprinkling plus 1 teaspoon kosher salt; Sprinkling plus 1 teaspoon black pepper; 2 large cloves garlic, minced; 1/2 pound hot Italian sausage; 2 tablespoons chopped fresh Italian parsley; 1/4 cup grated Pecorino Romano cheese; 2 eggs, slightly beaten; 2 teaspoons dried thyme

January 24, 2012

This is one of the best ways we know to use up day-old corn bread. We mix it with spicy Italian sausage and stuff it into some bodacious pork chops to turn out one good-lookin’ dish for our Custom-Que menu.

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