I had a craving for stuffed pork chops. When it says stuffed in Acadiana it means stuffed with sausage or the Holy Trinity with garlic added, not breading. I had some running around to do and stopped by Hebert's Specialty Meats but when I got there I saw the stuffed rabbit and had to change the menu. I haven't had rabbit since the last time I had it.
You have to be careful not to eat the threading string on the belly, you would think they would use thicker string so you can see it, Right? Maybe the thinner string goes through the system better, who knows.
I'm roasting it and thought it needed a little fat so it doesn't dry out, Bacon should work fine and who doesn't love bacon?
I started it low at 350F for about 50 minutes to heat up the inside and start frying that bacon a bit.
Took it out and added the veggies= onions, bells, carrots and tators. Seasoned the veggies with Cavenders and parsley, added some chicken stock and back in the oven set on convection at 425F.
Another 30 minutes and it's done and smelling up the house.
That's a hind leg quarter hiding under the bacon, the salt is my creation.
You have to be careful not to eat the threading string on the belly, you would think they would use thicker string so you can see it, Right? Maybe the thinner string goes through the system better, who knows.
I'm roasting it and thought it needed a little fat so it doesn't dry out, Bacon should work fine and who doesn't love bacon?
I started it low at 350F for about 50 minutes to heat up the inside and start frying that bacon a bit.
Took it out and added the veggies= onions, bells, carrots and tators. Seasoned the veggies with Cavenders and parsley, added some chicken stock and back in the oven set on convection at 425F.
Another 30 minutes and it's done and smelling up the house.
That's a hind leg quarter hiding under the bacon, the salt is my creation.
