Pork Chops Stuffed with Country Sausage
- 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.
Chef Bruce Aidells serves this recipe for dinner parties or special gatherings. Try it with applesauce or baked apples.
- Pork Chops:
- 6 bone-in pork chops, cut 1 1/2-inches thick (3 pounds total)
- 1/2 teaspoon salt
- 3/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Bourbon Mustard Glaze:
- 1/4 cup brown sugar
- 1/4 cup bourbon
- 1/4 cup Dijon mustard
- 1/4 cup low-sodium soy sauce
- 2 tablespoons molasses
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 1 cup coarse dried breadcrumbs
- 3/4 pound bulk pork sausage
- 2 tablespoons dry white wine
- 1 egg
- 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).