Step-by-Step Guide to Prepare Speedy Mac and cheese stuffed brown sugar/cayenne pork chop
Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Make Award-winning Mac and cheese stuffed brown sugar/cayenne pork chop. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mac and cheese stuffed brown sugar/cayenne pork chop, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mac and cheese stuffed brown sugar/cayenne pork chop delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mac and cheese stuffed brown sugar/cayenne pork chop is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mac and cheese stuffed brown sugar/cayenne pork chop estimated approx 30 minutes.
To get started with this recipe, we have to prepare a few components. You can have Mac and cheese stuffed brown sugar/cayenne pork chop using 6 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Mac and cheese stuffed brown sugar/cayenne pork chop:
- 2 (10 oz) pork chops, boneless
- 1/2 C brown sugar
- 1 tsp cayenne
- 1 box macaroni and cheese
- S&P
- 2 T olive oil
Steps to make Mac and cheese stuffed brown sugar/cayenne pork chop
- Preheat oven to 425°.
- Make the macaroni and cheese according to the box. I normally would make my own but I was in a hurry. Set aside.
- Combine the brown sugar and cayenne on a plate. Pat each chop dry. Season both sides with a little S&P. Cut a big pocket into each chop. Now coat the entire chop in the sugar mixture.
- Heat the oil in a saute pan to medium and sear the chops on each side for 2 minutes. Remove from stove top and then spoon in the macaroni and cheese into the pockets in the chops. Put the pan into the oven and cook for 10 minutes. Internal temperature should be 140°. I pulled mine out at 135° to let rest.
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