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Stuffed Pork Recipe

Stuffed Pork

Aaron McCargo, Jr.

Recipe courtesy Aaron McCargo, Jr.

Show: Food Network StarEpisode: Vegas Throwdown

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on December 01, 2009

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    I would actually give this recipe a 4.5 based upon its taste on the second day after all the flavors have had the chance to settle and blend.


    I'm not a pork eater, but we were given some and I wanted a "wow" type of recipe to sell my husband on it. I actually read through all of the comments before cooking this and made some suggested adjustments to the basic recipe as I didn't have time/ energy to actually stuff pork chops and flip them while stuffed, etc. I tried the additional chicken stock, but will probably stick to the 1/4 cup on the next time. It's a personal choice, but I don't like the feel of soggy bread (from the stuffing in my mouth. The juice from the pork chops, along with drippings from the sausage, would have been just fine for me.

    I wound up using the full amount of Dijon mustard suggested in the recipe, and I agree with a previous commenter that the mustard overwhelms the recipe, so much so that you can't get a flavor for the meat. This is almost too many taste sensations for the mouth--the mustard, the stuffing with onions, sausage, and celery, and then the pork chop itself. My "4" rating is based upon eating this fresh from the oven on the first night.

    Having eaten leftovers on the second night, this was much more tasteful. Had I had the same pleasurable eating experience on night 1, it would be a "5" without hesitation.

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  • on November 08, 2009

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    Aaron i love pork-chops to death so this dish was perfect I loveand try all your recipes keep up the good work and keep bringing us your great recipes Thanks!!!!!!!!!!!!!!!

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  • on September 24, 2009

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    I really loved this! The glaze really made the dish, with the balance between spicy and sweet.

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  • on September 14, 2009

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    This tasted great and my 7 year old loved it too!
    I had a lot of left over stuffing that I put in the bottom of the dish under the pork chops before I put them in the oven. My only confusion was when to add the sausage. It never told to mix it in. Just cook drain and set aside. ANYONE else see something I missed?? I will make it again.

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  • on August 13, 2008

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    I made with mild sausage and was outstanding. Cannot eat spicy food (to much Great Job!

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  • on August 12, 2008

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    I found this recipe to be very easy to make. My grandaughters just loved it

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  • on August 06, 2008

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    I don't have the time for the 1 hr 15 min recipe, so I just scaled it down to a grilled pork tenderloin with the honey-chipotle glaze. WOW! It was fantastic! I love the sweet with the slightly spicy, it really livened up our weeknight dinner!

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  • on August 03, 2008

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    My family loved this recipe. We have pork chops all the time, so it was nice to try something different with them. It was really easy to make and tasted delicious.

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  • on July 31, 2008

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    This dish was really delicious and quite impressive looking. I was only cooking for two so I adjusted the stuffing by making it with just two slices of Ezekial bread (sprouted graintoasted and the other called for ingredients and used only one italian sausage. I served it with creamed spinach with swiss cheese melted on top. Thanks for the great recipe and I am looking forward to more like this.

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  • on July 28, 2008

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    Wonderful recipe, superflavorful.

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