Sausage Stuffed Pork Chops Recipes

"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.

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS

Steps:

• Preheat a large skillet over medium-high heat. Preheat the oven to 350°F.
• Season the chops with salt and pepper. Add 2 tablespoons of the EVOO to the hot skillet, then add the chops to sear and caramelize the meat on each side, a minute or two. Transfer the chops to a pan or casserole dish and add about 1/2 cup of the 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.
• Start the Sautéed Yellow Squash, page 146, then move back to the stuffing in this recipe.
• Return the skillet to the stove and add the remaining tablespoon of EVOO. Add the sausage and crumble it as it browns. Add the celery and onion and cook for 2 or 3 minutes, then add the bell pepper and apricots. Cook for 2 minutes, then add the parsley and sage and another 1/2 cup chicken broth. Reduce the heat and cook the stuffing for 5 or 6 minutes longer, until the apricots are tender and plump. Remove the stuffing to a small bowl, scraping the pan free of as much food as possible, then return the same skillet to moderate heat. Add the butter to the skillet. When the butter melts, add the flour and whisk. Cook the flour with the butter for 1 minute, then add the remaining cup of broth. Bring both to a bubble, then stir in the heavy cream-eyeball it. Bring the gravy to a bubble. Add a pinch of nutmeg and black pepper and simmer for 5 minutes to thicken a bit.
• To serve, remove the chops from oven. Place 4 chops on individual plates or on a platter. Mound the sausage and vegetables on the chops, then top each with a second chop and pour gravy down over the top of stacked chops and stuffing. The pan drippings may also be added to the gravy to stretch the amount.

SAUSAGE- STUFFED PORK CHOPS

Steps:

• 1. With a mallet or heavy pan, pound each of the chops until very thin. Remove the casing from the sausage and crumble sausage into a skillet. Cook the sausage over medium heat about 10 minutes or until no trace of pink remains.
• 2. Preheat the broiler. Spoon about 2 tablespoons of the cooked sausage onto each pork chop. Top with one slice of provolone.Roll each chop around filling and secure with a toothpick. Season the rolls with salt and pepper.Place rolls on a baking sheet.Broil rolls 4 inches from heat for 5-6 minutes or until just done.Remove toothpicks and serve.

SUNDAY BEST STUFFED PORK CHOPS

Steps:

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.