Italian Sausage Stuffed Pork Chop Recipes

PORK CHOPS ALLA PIZZAIOLA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

STUFFED ITALIAN PORK CHOPS

Steps:

• Remove sausage meat from casing.
• Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
• Lower heat on frying pan and add the stewed tomatoes.
• Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
• Empty contents into a separate dish and add bread crumbs, basil and red pepper.
• Stir until mixture is moldable.
• Cut thick pork chops down the side to make a pocket.
• Stuff each pork chop with stuffing mixture until full.
• Use toothpicks to hold chops together.
• In frying pan, add chicken broth, mushrooms and some chopped garlic.
• Cook until garlic is brown.
• Add pork chops.
• Cook pork chops on low heat until meat is white (about one hour).
• Baste chops with juices from pan.
• Serve with mushrooms on top of each pork chop.
• Serves eight.

STUFFED PORK CHOP

Steps:

• Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
• Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
• Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
• Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
• Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
• Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.