Description
Stuffed pork chops filled with a savory sausage and apple mixture, served with a delicious pan sauce.
Ingredients
Scale
- 1 tbsp olive oil
- 6 oz mild Italian sausage, casings removed
- 1/2 cup peeled and finely diced apple (Honeycrisp or Granny Smith)
- 1/2 cup finely chopped onion (about 1/3 of a medium onion)
- 1/2 cup finely chopped celery (1 large or 2 small stalks)
- 1/2 tbsp chopped fresh sage (or 1/2 tsp dried)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1/4 cup apple cider or chicken broth
- 4 bone-in or boneless pork chops, about 1 1/2″ thick (2 to 2 1/4 lbs total)
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup apple cider or white wine
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar (optional)
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Make the stuffing: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Stir in the diced apple, onion, and celery. Sauté until the veggies soften, around 5 more minutes. Add sage, salt, and pepper. Remove from heat, and stir in panko breadcrumbs and the broth until well combined.
- Prep the chops: Preheat the oven to 375°F (190°C). Pat the pork chops dry, and create a pocket by slicing horizontally through the meat. Season the outside and inside of each chop generously with kosher salt and black pepper.
- Sear and roast: In your skillet, heat 1 tbsp of olive oil over medium-high heat. Sear each pork chop for 3-4 minutes per side until golden brown. Transfer the chops to a baking dish, fill each pocket generously with the stuffing, and roast in the oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- Make the pan sauce: Remove the chops and cover them with foil to keep warm. Pour off any excess fat from the skillet, leaving about 1 tbsp. Add chicken broth, cider, Dijon mustard, and balsamic vinegar if desired. Deglaze the skillet by scraping up any brown bits. Let it simmer until slightly reduced, then whisk in the butter.
- Serve: Plate your stuffed pork chops and drizzle the glorious pan sauce over them.
Notes
Allow the stuffed pork chops to rest for about 5 minutes after cooking to retain juices. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: stuffed pork chops, sausage apple, comforting meal, family dinner, pan sauce
