Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mac and cheese stuffed brown sugar/cayenne pork chop. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mac and cheese stuffed brown sugar/cayenne pork chop is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mac and cheese stuffed brown sugar/cayenne pork chop is something which I’ve loved my whole life. They’re fine and they look fantastic.

Make the macaroni and cheese according to the box. I normally would make my own but I was in a hurry. Here is how you cook it. Make the macaroni and cheese according to the box.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mac and cheese stuffed brown sugar/cayenne pork chop using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mac and cheese stuffed brown sugar/cayenne pork chop:

1. Prepare pork chops, boneless
2. Prepare brown sugar
3. Get cayenne
4. Make ready macaroni and cheese
5. Prepare S&P
6. Make ready olive oil

You can be very generous with The second side will brown beautifully as the heat from the oven cooks the middle to a tender finish. Cheese grits topped with chopped chicken barbecue, sharp cheddar cheese, chives and crispy fried chicken skin. Layers of tater tots, mac and cheese and chopped fried chicken, topped with Buffalo, garlic parmesan or Fried pork rinds, available in flavors like Cajun, BBQ, sweet cayenne and plain. Estimated values based on one serving size.

Instructions to make Mac and cheese stuffed brown sugar/cayenne pork chop:

1. Preheat oven to 425°.
2. Make the macaroni and cheese according to the box. I normally would make my own but I was in a hurry. Set aside.
3. 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.
4. 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.
5. Ready to serve and ENJOY!

Layers of tater tots, mac and cheese and chopped fried chicken, topped with Buffalo, garlic parmesan or Fried pork rinds, available in flavors like Cajun, BBQ, sweet cayenne and plain. Estimated values based on one serving size. I made this and added slow cooked pulled pork. My mother was a bit of a rebel with her macaroni and cheese in that she didn't believe in making a roux. When my brother and I were kids, we didn't like any "stuff" in our mac n' cheese.

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