Jay's Stuffed Pork Chops

This recipe for hearty stuffed pork chops is guaranteed to satisfy any meat lover.

The sausage-apple stuffing adds substance and flavor to the pork chop.  Chances are that you'll only be serving one of these per person, they're pretty filling.

Ingredients for 4 Servings

4 center-cut pork chops, ~1" thick

1/2-3/4 lb. country sausage

2 apples, peeled, cored, and chopped

1/3-1/2 c. bread crumbs

1 lg. clove garlic, minced

1/2 tsp. coarse ground black pepper

1 Tb. brown sugar

2 dashes of Tabasco sauce

2-3 Tb. chopped parsley

Garnish - bread crumbs, butter, brown sugar, 
another apple, rosemary sprigs

Butterfly-cut the pork chops.  If you don't know how, the butcher may do it for you.  One good way is to hold the chop flat on a cutting board, lightly pressing down on top while you cut parallel to the board.  Start opposite the bone and cut halfway up the thickness of the chop.  The goal is to make as large a pocket as possible, but it should only have one opening.

Mix all the ingredients in the top box above in a bowl and generously stuff each pork chop with the mixture.  After stuffing, coat the whole thing with bread crumbs and place on a greased broiler pan.  Bake at 425 for 45-55 minutes. 

Halfway through the baking, garnish each chop.  Take the remaining apple, peel it and core it and make a nice donut-shaped slice for each pork chop, about 1/4" thick.  Place an apple ring on top of each chop and fill the center hole with 1/2 pat of butter and 1 teaspoon of brown sugar.  Lay a few sprigs of fresh rosemary on top and finish the baking.

Serve with warm country-style apple sauce.


Posted May 2001

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