You are here: Home » Recipes » Pork Chops Stuffed with Country Sausage Pork Chops Stuffed with Country Sausage Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 15 mins Cook 60 mins Sage-laced bread and sausage stuffing plus a bourbon-spiked glaze make a succulent pork chop even more so. Mark Boughton Photogrpahy / stylling by Teresa Blackburn PrintEmail Chef Bruce Aidells serves this recipe for dinner parties or special gatherings. Try it with applesauce or baked apples. Ingredients Pork Chops:6 bone-in pork chops, cut 1 1/2-inches thick (3 pounds total)1/2 teaspoon salt3/8 teaspoon freshly ground black pepper2 tablespoons olive oilBourbon Mustard Glaze:1/4 cup brown sugar1/4 cup bourbon1/4 cup Dijon mustard1/4 cup low-sodium soy sauce2 tablespoons molasses2 teaspoons Worcestershire sauce1/2 teaspoon freshly ground black pepperStuffing:1 tablespoon butter1 celery stalk, finely chopped1 onion, finely chopped1 cup coarse dried breadcrumbs3/4 pound bulk pork sausage2 tablespoons dry white wine1 egg Instructions To prepare pork, cut a large pocket in each chop. Season meat with salt and pepper. To prepare glaze, combine all ingredients in a medium bowl and whisk until smooth. To prepare stuffing, melt butter in a heavy skillet over medium heat. Add celery and onion; cover and cook until soft, about 10 minutes. Transfer to a large bowl. Add breadcrumbs, sausage, wine and egg. Knead until blended. Stuff into each chop. Preheat oven to 375F. Heat oil in a large, heavy skillet over medium heat. Add half the chops and cook until brown, about 5 minutes on each side. Transfer to a 13 x 9-inch pan and brush with some of the glaze. Repeat with remaining chops. Bake, uncovered, 30 to 45 minutes, until an instant-read thermometer inserted into the middle of the stuffing registers 155F to 160F. Baste every 10 minutes with glaze. Recipe reprinted with permissions from Bruce Aidells’ Complete Sausage Book by Bruce Aidells and Denis Kelly (Ten Speed Press, 2000).