cowgirl
New member
This was my new years day cook.
Made a skillet of jalapeno cornbread adding whole corn kernals, jalapeno and minced onions...
Gave some chops a "quick" cure by sprinkling with a Tenderquick/sugar combination and letting them chill for an hour.
(1TBS TQ and 1 tsp sugar per pound of meat)
Rinsed the chops well and stuffed with jalapeno cornbread stuffing. (2 cups of cornbread, black pepper and chicken stock)
made a batch of Hoppin' John with black eyed peas for luck..
into the BPS drum at 285F...
The jalapeno stuffed quick cured pork chop, hoppin' john and greens..
With the combo of black eyed peas and greens, I'm hoping to have a lucky year. lol
Thanks for looking!
Forgot to add.. I brought the chops up to 165F in the center of the stuffing. The "quick" cure keeps the pork moist at that high of a temp.
Made a skillet of jalapeno cornbread adding whole corn kernals, jalapeno and minced onions...
Gave some chops a "quick" cure by sprinkling with a Tenderquick/sugar combination and letting them chill for an hour.
(1TBS TQ and 1 tsp sugar per pound of meat)
Rinsed the chops well and stuffed with jalapeno cornbread stuffing. (2 cups of cornbread, black pepper and chicken stock)
made a batch of Hoppin' John with black eyed peas for luck..
into the BPS drum at 285F...
The jalapeno stuffed quick cured pork chop, hoppin' john and greens..
With the combo of black eyed peas and greens, I'm hoping to have a lucky year. lol
Thanks for looking!
Forgot to add.. I brought the chops up to 165F in the center of the stuffing. The "quick" cure keeps the pork moist at that high of a temp.
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