Italian Sausage Stuffed Pork Chop
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
230 g
Unsalted Butter1 cup
Celery (diced)230 g
Baby Spinach1 cup
Crouton3 cups
Chicken Stock90 g
Heavy Cream1.5 cups
Parmigiano (grated -reggiano)Directions:
1
Stuffing: In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes
2
Add sausage, and allow it to cook through, stirring often
3
Add spinach and toasted croutons
4
Mix well then add chicken stock, cream and parsley
5
Cook until thickens
6
Add cheese and season with kosher salt and freshly ground black pepper
7
Allow stuffing to cool
8
Pork Chops: Preheat oven to 400 degrees F
9
Make a 1-inch incision with a knife right next to the bone of the pork chop
10
Work the knife inside the pork chop to make a pocket for the stuffing
11
With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well
12
Season the pork chop with salt and black pepper
13
Heat a large skillet and add oil
14
Sear both sides, about 1 minute
15
Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn
16
Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer
17
Anything more than medium may dry out the chop