Pork Chops With Italian Sausage Recipes

NENNI'S ITALIAN PORK SAUSAGE

Steps:

• Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.

ITALIAN SAUSAGE STUFFED PORK CHOP

Steps:

• Stuffing: In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes. Add sausage, and allow it to cook through, stirring often. Add spinach and toasted croutons. Mix well then add chicken stock, cream and parsley. Cook until thickens. Add cheese and season with kosher salt and freshly ground black pepper. Allow stuffing to cool.
• Pork Chops: Preheat oven to 400 degrees F.
• Make a 1-inch incision with a knife right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season the pork chop with salt and black pepper. Heat a large skillet and add oil. Sear both sides, about 1 minute. Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn. Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer. Anything more than medium may dry out the chop.

"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS

Steps:

• Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F.
• Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ¿ just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.
• Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
• To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.

HOMEMADE ITALIAN PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.

ITALIAN-STYLE PORK CHOPS

Steps:

• In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS

Steps:

• In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
• Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
• In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
• Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
• In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and set aside.
• Reduce the heat to medium.
• Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
• Add the onions, salt, and pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• Bring to a boil.
• Return the pork chops to the pot.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the smoked sausage and the potatoes.
• Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.

EASY ITALIAN SAUSAGE AND PEPPERS

Steps:

• In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.

PORK CHOPS WITH ITALIAN SAUSAGE GRAVY

Steps:

• Brown chops in 2 tablespoons oil to done. Drain, set aside, and keep warm. Crumble and brown sausage to medium done in 1 tablespoon oil. Drain and set aside.
• Combine tomatoes, mushrooms, wine, garlic and onion in large skillet. Cook at medium-low heat until onions are clear. Add sausage and spices; cook at medium-high heat stirring occasionally about 3 minutes or until sausage is done.
• Cover pork chops with Italian sausage gravy.