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Sweet stuffed with savory. (Photo: Jody Horton.)

Straight from “Dr. BBQ” himself, this awesome book by Ray Lampe deals with one often-overlooked main ingredient: the humble pork chop. Whether they’re cut thick or thin, bone-in or out, this versatile and delicious cut of pig is something we’re more than willing to read a whole book on. Let’s fuel up with breakfast first. 

French toast stuffing usually involves something sweet and creamy—like another topping, but stuffed in the middle. In my world, though, you stuff the French toast with a pork chop and it really turns it into something special. I use store-bought Texas toast and thinly slice it to open like a book and that works well, but if you’ve got some homemade bread, I think it’ll be even better. Just slice it thick and follow the recipe.

Reprinted with permission from Pork Chop