Don's Unequalled Stuffed Pork Chops

One large, extra thick cut pork chop, butterflied or bone-in, per person.

With an extremely sharp pearing knife, place palm of hand flat on top of chop which rests on cutting board. Applying firm pressure with the flat hand, cut a perfectly horizontal incision into the chop, forming a pocket all the way back to the bone. The larger the pocket, the better.

In a glass mixing bowl (so you can see this delightful mixture through the bowl) mix the following: a dollop each of Italian sausage (or hotter if you like), salad shrimp diced, onion finely chopped, diced mushrooms and diced fresh raw oysters. Mix thoroughly adding pinch each of salt, garlic powder, onion powder, cayenne and lemon pepper.

Grab up a small hunk of the mixed ingredients like you are going to make a hamburger patty, but about the size of a golf ball. Press into chop pocket until each pocket is full.

Toothpick the pocket together at least twice.

Grill over hot coals approximately 4 minutes per side, basting with italian dressing.

In my kitchen, it's required that one consume at minimum six raw oysters with one or two cold beers AFTER YOU HAVE CUT THE CHOPS OPEN. This will absolutely knock your knee in your watchpocket.


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