{"id":144,"date":"2012-03-11T03:06:51","date_gmt":"2012-03-11T07:06:51","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=144"},"modified":"2019-02-12T07:30:08","modified_gmt":"2019-02-12T14:30:08","slug":"stuffed-pork-chops","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/stuffed-pork-chops\/","title":{"rendered":"Stuffed Pork Chop Recipes"},"content":{"rendered":"

\"\"<\/a>My stuffed pork chop recipes<\/h2>\n

I’ve had the idea in my head for a while now to design rolled stuffed pork chop recipes, and now I have finally got it out of my system. This recipe is stuffed with Boudain, which conists of rice, pork liver and various seasoning.  If that’s not something you want to use or you can’t find it anywhere, a bread stuffing would work well too.<\/p>\n

Traditional stuffed pork chop recipes<\/h3>\n

I suppose traditionally stuffed pork chop recipes would include a thicker chop for the actual stuffing, but I’ve decided to go with a thinner chop that would be easier to tenderize, roll and tie up like a little gift just begging to be opened.  though this recipe is really simple it tends to be a little tedious because of the individual tying of every single pork chop once they’re filled with Boudain.  At the same time however I don’t see it taking any longer than a traditional stuffed pork chop and the presentation is cleaner in my opinion as well as a little fancier with the plate decor.<\/p>\n