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Fat Tuesday 2011: Pork, pork, and more pork.

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The Gourmand Mom

(Read caption) Fat Tuesday means bring on the pork. Try this unusual and tasty combo of bacon, sausage, and apple stuffed pork chops wrapped in prosciutto.

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Happy Fat Tuesday! Put those Lenten resolutions of abstinence and chocolate deprivation on hold for one more day. Tomorrow, we fast. Today, we feast!

Recently, during a particularly lucid early-morning shower brainstorm, I developed a recipe which is either my most genius creation or proof that I’ve completely gone insane; pork stuffed with pork and pork, wrapped in pork. I’m calling it The Whole Hog. We’ll start with boneless pork chops, then stuff them with a sweet and savory filling made from bacon and sausage, and wrap them in prosciutto for the final touch. This is a dish to send the three little pigs running for the hills.

In honor of Fat Tuesday, I proudly present you with The Whole Hog: Pork with Pork, Pork, and Pork.

Genius or insane? You decide.

The Whole Hog
Bacon, Sausage, and Apple stuffed Pork Chops wrapped in Prosciutto

Serves 2

2 boneless pork chops, trimmed of fat
1 tablespoon butter
4-5 slices applewood-smoked bacon, chopped*
4-5 breakfast sausages, removed from casings**
1 granny smith apple, diced
1/2 cup panko crumbs
4 slices prosciutto
Salt and pepper

* Regular bacon can be substituted

**Use an apple flavored sausage, if available

Directions

Preheat oven to 375 degrees F.

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