Italian Sausage Stuffed Pork Chop Recipes

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.

SAUSAGE STUFFED PORK CHOPS RECIPE

Steps:

• Preheat the broiler. Spoon 2 Tbs sausage, 1 cheese and 1 sage into each pork chop. Roll and secure with a tooth pick. Season with salt and pepper. Broil 4-inches from heat for 5 to 6 minutes or until cooked to 165F.

RICHARD'S ITALIAN STUFFED PORK CHOPS

Steps:

• Preheat to 350°F.
• Rinse pork chops.
• Pat dry and place on cutting board and set aside.
• Cut casing off sausage.
• In a bowl, mix bread crumbs, chopped ham, mozzarella and sausage into a big meatball.
• Cut meatball in half.
• Place one half on two of the pork chops.
• Place other two pork chops on top like a sandwich.
• Tie together very tight and push stuffing inside the chops.
• In a skillet on med high add oil and allow to heat up.
• Pat chops dry and place in skillet, careful not to let the strings stick.
• Brown on both sides then set inside a roasting pan.
• In the pork chop skillet add chicken broth, onions, butter and sherry stir for 6-8 minutes.
• Pour over stuffed chops cover and bake for 1 hour.
• Remove string before serving and drizzle with pan sauce.

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.