Complimentary Recipe – All Natural Pork Chops stuffed with Elk Sausage and Baked in a Bourbon Mustard Glaze 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

All Natural Pork Chops stuffed with Elk Sausage and Baked in a Bourbon Mustard Glaze
1 @	11 Rib Center Cut Bone In Pork Loin – cut into 1 or 2 rib chops
	Pepper to taste.
Stuffing:
1 Tbs.	Butter
1	Rib celery, finely chopped
1	Medium onion, finely chopped
1 cup	Coarse fresh bread crumbs in _ inch pieces
3 links	Venison/pork sausage removed from the casing
2 Tbs.	Dry white wine
2 Tbs.	Crushed red pepper
1 Tbs.	Fresh sage
1	Egg
2 Tbs.	Olive oil
Cut a large pocket into each chop and season the meat with salt and pepper. Set the chops aside while you make the glaze and stuffing. To make the stuffing, melt the butter over medium heat in a heavy skillet, and cook the onion and celery, covered, for about 10 minutes or until soft. Transfer the onion and celery to a bowl and add the bread crumbs, sausage, white wine, red pepper, sage, and egg and knead and squeeze the stuffing until all ingredients are blended well. Divide into equal portions and stuff each chop, molding the dressing with your hands against the side of the chop.
Glaze:
1/4 Cup	Brown sugar
2 Tbs.	Molasses
1/4 Cup	Bourbon
1/4 Cup	Dijon mustard
1/4 Cup	Soy sauce
2 tsp.	Worcestershire sauce
1/4 tsp.	Black pepper.
Whisk all ingredients until smooth.
Preheat the oven to 375 degrees F. Heat the olive oil in a heavy skillet, until the oil begins to haze. Brown the chops, 3 at a time, 4-5 minutes on each side. Transfer them to a baking pan, brush with the bourbon mustard glaze, and bake the chops uncovered for 35-45 minutes or until a thermometer reads 155 degrees F when inserted into the center of the stuffing. Baste the chops generously every 10 minutes with fresh glaze.

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