Boudin Stuffed Pork Chops

• Meat

  • 40 oz Pork loin chops, boneless

• Produce

  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 cup Hot sauce
  • 3 tbsp Molasses, pure
  • 2 tbsp Soy sauce
  • 3 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Peppercorns, black
  • 2 tsp Red pepper flaces
  • 3 tbsp Salt

• Liquids

  • 4 cups Water

• Other

  • 2 links Of boudin (boudin comes pre-cooked

Found on soufflesandsawdust.com

Description

Ingredients

• 4 cups warm water
• 3 Tbsp salt
• 1 cup hot sauce (Crystal brand preferred)
• 3 Tbsp pure molasses (not maple syrup!)
• 3 Tbsp Worcestershire Sauce (Lee & Perrins is gluten-free)
• 2 Tbsp soy sauce (Tamarind is gluten-free or use Coconut aminos which are paleo)
• 1 Tbsp crushed black peppercorns
• 2 tsp red pepper flaces
• 2 Tbsp fresh rosemary
• 4 10-12 oz boneless pork loin chops (about 1 1/2 - 2 inches thick)
• 2 links of boudin (boudin comes pre-cooked)

Directions

• MAKE THE BRINE: Combine all brine (marinade) ingredients in a gallon zip-lock. MAKE THE PORK CHOPS: Slit a pocket in the side of each pork chop making sure not to cut all the way through. Youre making a pouch to hold the boudin. Place pork chop into the zip lock with the brine and marinate at least 3 hours (overnight is even better) in the refrigerator. Remove pork chops from the brine and place on a plate. DO NOT WIPE. Remove the casings from the boudin and stuff the boudin into the slit pockets on the side of the pork chops. Two cooking options: 1) fire up the grill and wait about 30 minutes for the coals to turn white. The grill should be between 350°F and 400°F degrees before adding the pork chops OR 2) in a cast iron griddle over high heat, heat 1 Tbsp oil of choice (I use beef tallow, coconut oil or bacon grease) and heat until hot. Grill or cook the pork chops until they reach an internal temperature of 145° (approx 10-15 minutes on each side but please use a thermo to keep from getting food poisoning!) Plate the chops and serve with side dish of choice.