Sausage Stuffed Pork Chops Recipes

STUFFED PORK CHOPS RECIPE WITH MUSHROOM-SAUSAGE STUFFING

Steps:

• Preheat the oven to 350°F.
• In a large bowl, toss the bread chunks with 1/2 cup of the olive oil and salt and pepper to taste. Spread on a baking sheet and toast in the oven, shaking the pan several times to insure even browning, for 5 to 6 minutes, until lightly browned. Let the bread cool for about 10 minutes, then transfer to a large bowl.
• In a large skillet, heat 2 tablespoons of the oil over medium heat. When hot, sauté the onion and garlic for about 3 minutes, or until the onion softens. Take care so the garlic does not burn. If it appears to be scorching, lower the heat.
• Add the sausage, sage, and marjoram and cook, stirring with a wooden spoon to break up the sausage meat, for about 10 minutes, or until the sausage is cooked through. Transfer to the bowl with the bread and set aside.
• Add 2 tablespoons of the oil to the skillet and heat over medium heat. When hot, add the mushrooms and cook, uncovered, for about 5 minutes, or until the mushrooms give off their juices, the juices evaporate, and the mushrooms begin to brown.
• Transfer the mushrooms to the mixing bowl. Add the Parmesan and parsley and mix well. Slowly add the stock, stirring to mix, and season to taste with salt and pepper. Cover the bowl and refrigerate until chilled. The stuffing can be made and refrigerated up to 2 days in advance.
• Meanwhile, prepare a clean, well-oiled charcoal or gas grill so that the charcoal is medium-hot or the heating elements are hot.
• Using a sharp knife, cut pockets into the chops by slicing horizontally into the thickest side, working the knife through the meat nearly to the other side. Wiggle the knife in the meat to make the pockets.
• Using your fingers or a spoon, stuff the pockets with the sausage mixture until overflowing. Tie the chops like a package with kitchen twine to hold the stuffing in place. Rub both sides of the chops with the remaining 2 tablespoons olive oil and season well with salt and pepper.
• Grill the pork chops, turning once with tongs, for a total 10 to 15 minutes, until browned and cooked through. If you are not sure the meat is done, insert an instant-read thermometer into the stuffing; it should read 165°F. Remove the string, let the chops rest for about 5 minutes, and serve.

"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.

STUFFED PORK CHOPS III

Steps:

• Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
• Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

SAUSAGE-STUFFED PORK ROAST

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.

PORK CHOPS WITH SAUSAGE AND POTATOES

Steps:

• Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
• Dip in flour, then shake off the extra.
• In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
• Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
• Cook over a medium heat for 5 minutes, stirring constantly.
• Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
• Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
• Bring to a boil, reduce the heat to low and cover the skillet.
• Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
• Serve directly from the pan.

APPLE SAUSAGE STUFF PORK CHOPS

Steps:

• Preheat your oven for 400 degrees.
• Cut a 'pocket' in each of your Pork Chops were the 'stuffing mixture' will eventually go.
• Seasoning the Pork Chops to your liking w/ the Cajun Seasoning. Sear the Pork Chops for about 1 to 2 minutes on each side on med-high heat. Just enough to get a nice quick brown to them. Set aside.
• In a large mixing bowl combined your already prepared stuffing, the cooked diced up pork sausage, the apples, raisins, and green onions. To add some moisture to the mixture gradually mix in the apple juice. Seasoning the entire mixture w/ Cajun Season (Emeril's Essence) and Parsley. I tend to season heavy w/ the Cajun Seasoning.
• Place your Pork Chops in a glass casserole dish. Open the precut pockets in the pork and stuff each pork chop w/ the stuffing mixture. Place the remaining stuffing around the Pork chops.
• Bake at 400 degrees in a glass casserole dish until the meat is no longer pink (about 1 hour- 1 1/2 hrs). If the stuffing starts to get too dry before the meat is done cooking just pour some additional apple juice on it.

CAJUN STUFFED PORK CHOPS

Steps:

• Preheat oven to 350. Cook sausage in large skillet on medium heat 5-6 min until crumbles and no longer pink, remove, drain. Saute onion, celery, bell pepper and garlic in hot drippings til tender, remove from heat, stir in sausage and 1 tsp cajun seasoning. Stir together sausage mixture, bread cubes and chicken broth in large bowl. Cut lengthwise slit in one side of each pork chop to form a pocket, cut to but not through opposite side. Sprinkle both sides and pocket of each chop with salt and pepper. Spoon sausage mix into each pocket. Stir together paprika, pepper and remaining 2 ts cajun seasoning, rub over chops. Cook chops in 1 T hot olive oil in large skillet on med-hi 1-2 min on each side til golden. Place chops in lightly greased roasting pan or shallow baking dish. Bake at 350 for 30-40 min or until dne. Let stand 10 min.

GRILLED STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.