Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.

1 lb ground sausage
8 oz shredded asiago cheese
1 stalk green onion diced
1 T diced red pepper
1 and ½ T chili powder mix
8-4 oz pocket boneless pork chop

Chili powder
¼ C chili powder
1 ½ t cumin
½ t onion salt
½ t garlic salt

Mix all except pork in a mixing bowl blend well. Place 3-4 oz of meat into each pork chop.
Sprinkle top with chili powder mix. Place in shallow baking pan.
Bake at 350 degrees until center reaches 165 degrees.