I was recently asked to remove the latest blog post regarding the opening of the new store where our old Butcher Boy Prime existed. It will come down at the end of the month.

It seems that the new owners would prefer that I don't share any info regarding the opening with the world since I am not involved with the project. I was trying to take advantage of the great relationship I have built with many of you (THANKS!!!) and help them out on their opening, but I guess they don't see the value in that.

All I can tell you now about the "European Food Emporium" is that they will be opening up around the end of April.

As for this blog and our main site, they will be migrated over to my new catering company in about a month. I am working on a great new site design and plan to offer a lot of the same great info that we created at Butcher Boy, just in a different and better package.

Please continue to support the new store as I am sure they will offer amazing products backed by impeccable service. Until then if you've got a hankering for good sausage then check out my blog post about my upcoming class at Back of the House. Enjoy the day!

Sharing one of the favorites: Stuffed Pork Chop Recipe

For oh so many years our stuffed pork chops were a popular item. Although the chops themselves were great it was the stuffing that made them unique so I decided that I should share the recipe here.

For the chops you will need to find some thick "center cut" chops. We always left the bones in but boneless would work as well. Cut a pocket into them on the outside (fatty side) and fill them up nice and plump. Bone in chops should be roasted at 350 degrees for about one and a half hours, boneless should be just over an hour. Lots of folks like to top them with cream of mushroom soup, straight out of the can, for the last fifteen minutes or so.

Here is the recipe, adjusted from our original to make enough to stuff four chops or enough to feed about four as a side dish. Enjoy!

Original Butcher Boy Stuffing Recipe

1/2 lb. Bulk Seasoned Crouton
2 oz. Butter
2 Large Eggs
2 ribs Chopped Celery (Small dice)
1/4 Medium Yellow onion minced
1/2 t Kosher Salt
1/2 t Pepper Black, Ground
1/2 t Sage, ground
1 t Parsley, Dried
3/4 C Warm chicken stock

Melt butter in a stock pot or sauce pan and cook celery and onions just until soft. Mix all dry ingredients together and add stock, eggs and butter mixture. Mix it all together well and let it sit for 20-30 minutes and mix again before stuffing or cooking.

Simple right? Enjoy!