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Started By
Message
Brian's Stuffed Pork Chops
Posted on 7/19/09 at 6:16 pm
Posted on 7/19/09 at 6:16 pm
Took fresh cut pork chops, inserted knife, then cut back and forth from side to side, until the inside was hollow, resembling a flat balloon or whoopie cushion. (very important to keep the opening small)
Mixed 6oz cream cheese, 3 tablespoons cinnamon, 3 tablespoons brown sugar, and 1 cup of freshly blanched spinach leaves. Mixing was easy with a hand blender after the warm spinach leaves hit the cream cheese.
Didn't have a piping bag handy at home, so I filled into a ziplock back, then cut a very small hole in one corner. Worked like a charm.
Insert the open end into the pork chop, then gently squeeze until full. 2 things you do not want to do are over filling the chop (will make incredibly hard to sear evenly) and letting your stuffing run out (will burn very quickly while searing)
After all chops are filled, med heat skilled with a little veg or olive oil and 1/2 pat butter. Sprinkle a fair amount of tony's on each side, and sear quickly to a nice brown color.
Remove the seared chops, then place in a baking pan of your choice, along with a little more oil and a few more pats of butter. Cover with aluminum foil, the 350f for 15-20 or until done (depending on thickness of chop)
It's a very sweet and spicy / savory chop, that melts in your mouth.
I recommend jiffy cornbread (add a little extra sugar to the batter before baking) and a shredded cucumber and diced tomato salad/slaw dressed with a little italian dressing.
Enjoy!
As per another poster
Mixed 6oz cream cheese, 3 tablespoons cinnamon, 3 tablespoons brown sugar, and 1 cup of freshly blanched spinach leaves. Mixing was easy with a hand blender after the warm spinach leaves hit the cream cheese.
Didn't have a piping bag handy at home, so I filled into a ziplock back, then cut a very small hole in one corner. Worked like a charm.
Insert the open end into the pork chop, then gently squeeze until full. 2 things you do not want to do are over filling the chop (will make incredibly hard to sear evenly) and letting your stuffing run out (will burn very quickly while searing)
After all chops are filled, med heat skilled with a little veg or olive oil and 1/2 pat butter. Sprinkle a fair amount of tony's on each side, and sear quickly to a nice brown color.
Remove the seared chops, then place in a baking pan of your choice, along with a little more oil and a few more pats of butter. Cover with aluminum foil, the 350f for 15-20 or until done (depending on thickness of chop)
It's a very sweet and spicy / savory chop, that melts in your mouth.
I recommend jiffy cornbread (add a little extra sugar to the batter before baking) and a shredded cucumber and diced tomato salad/slaw dressed with a little italian dressing.
Enjoy!
As per another poster
This post was edited on 7/19/09 at 6:17 pm
Posted on 7/19/09 at 6:19 pm to lsumailman61
Nice contribution per Brian.
Posted on 7/19/09 at 6:37 pm to Afreaux
quote:
Nice contribution per Brian.
yeah... I hear that he owns this place. If you're in the area, be sure to eat there!!
Brian's Restaurant!!!
Posted on 7/19/09 at 6:41 pm to LSUmomma
this guy Brian sure can cook! wish we had more like him in the BR restaurant scene
Posted on 7/19/09 at 7:49 pm to lsumailman61
Great thread. Better watch out- TigahRag is not going to like this one bit.
Posted on 7/19/09 at 7:58 pm to notiger1997
who in the frick is brian ?
Posted on 7/19/09 at 8:00 pm to TigahRag
TR, you might want to retreat to the Rant. The Food Board crowd is tough. Lot's of mental midgets on the Rant to screw with, in contrast.
This post was edited on 7/19/09 at 8:02 pm
Posted on 7/19/09 at 8:12 pm to TigahRag
quote:
who in the frick is brian ?
a huge frickin douche plus I hear he's an a-hole
Posted on 7/19/09 at 8:13 pm to OTIS2
brah, i love fricking around with the egos on here far more than the rant ..
Posted on 7/19/09 at 8:16 pm to TigahRag
quote:
brah, i love throwing around my cyber weight on here far more than the rant
fixed.
Posted on 7/19/09 at 8:20 pm to tygerstripes
quote:
tygerstripes
it's a frickin message board it's not meant to be taken seriously
Posted on 7/19/09 at 8:23 pm to LSUCreole
quote:
it's a frickin message board it's not meant to be taken seriously
i guess the idiots that take the shite seriously around here are what keeps it entertaining, creole ..
Posted on 7/19/09 at 8:24 pm to LSUCreole
quote:
it's a frickin message board it's not meant to be taken seriously
Bc I'm sure Brian would take away LSUCreole's cowboy hat, and would never let him call him Daddy with those twinkly eyes if he was seriously calling him names. (Creole, i miss you)
Posted on 7/19/09 at 8:27 pm to TigahRag
quote:
i guess the idiots that take the shite seriously around here are what keeps it entertaining, creole ..
I find that you fricking with the idiots immensely entertaining
Posted on 7/19/09 at 8:28 pm to Opie
quote:
Bc I'm sure Brian would take away LSUCreole's cowboy hat,
you try to take away my cowboy hat and I will go fricking ape shite
Posted on 7/19/09 at 8:31 pm to LSUCreole
quote:
I find that you fricking with the idiots immensely entertaining
as long as there are idiots on here, i will always have entertainment ..
Posted on 7/19/09 at 8:40 pm to LSUCreole
I'm still laughing from the pics of you in the airport, wearing that thing. You know, I can't boil crawfish without wearing mine, and you wearing yours, so make sure you're around next January. Maybe we can take a trip to the end of the world (that crazy nuthouse in denham) just to boil crawfish and eat 40 ears of corn each? Good times mah boy, good times.
Posted on 7/19/09 at 9:22 pm to bossflossjr
quote:
this was classic.
Howdy Boss!
Posted on 7/19/09 at 9:32 pm to Opie
quote:
Howdy Boss!
Whats sup buddy....I read this earlier...went to a neighbors for dinner...returned home to jump on the CPU before bed....and all was different.
Quite funny. In some respects. Dumb that it comest to that in others.......if you know what i mean
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