Stuffed Pork Chops with Sausage & Apple Cornbread Stuffing

This past weekend, my mother found a great deal on some boneless pork chops at the grocery store. When I saw them, I immediately thought about stuffing them! THIS WAS A GREAT IDEA! I stuffed these pork chops with a sausage and apple stuffing that I created from scratch. This recipe tastes exactly like Fall recipes should and makes the house smell wonderful. I hope that you enjoy this recipe as much as my family did!



Stuffed Pork Chops with

Sausage & Apple Cornbread Stuffing

 

Prep Time: 10-15 minutes                                         Cook Time: 35 to 40 minutes
Difficulty: Easy                                                             Yields: 4 servings

Ingredients:

 

• 4 thick boneless pork chops, at least 1 1/4-inches thick
• Kosher salt and pepper
• 1/2 cup Sausage & Apple Cornbread Stuffing
• Flour for dusting
• 2 tablespoons extra-virgin olive oil

Preparation Instructions:

Preheat oven to 375°F.

 

Cut a pocket into the meaty side of chop, making sure not to cut all the way to the other side.

 

Stuff pockets of pork chops with the stuffing mixture. Secure the chops with toothpicks. Season with salt and pepper and then dust the chops with flour.

 

In a large oven-safe skillet over medium heat, bring olive oil to temperature. Brown the chops, turning carefully to brown both sides. Cover the skillet or baking dish and bake at 375° for about 35 to 40 minutes, until chops are cooked through.

Cook's Note:

•  If your skillet is not oven-safe, feel free to use a baking dish.

Sausage & Apple Cornbread Stuffing

Prep Time: 20-25 minutes                                             Cook Time: 45 minutes

Difficulty: Moderate                                                         Yields: 4-6 servings
 

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 6 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced
• 2 stalks celery with leaves, diced
• 3 cloves garlic, minced
• 3 Italian sausages, cases removed
• Golden Delicious apple, peeled, cored and small diced
• 3 cups crumbled cornbread
• 2 large eggs, beaten
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 (14.5 oz.) can Chicken Broth, as needed for desired wetness

 

Preparation Instructions:

Preheat oven to 375°F. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.

In a large sauté pan over medium-high heat, bring the olive oil and 2 tablespoons of the butter to temperature. Add the diced onion and celery to the pan and sauté for about 7 to 10 minutes until soft. Add the minced garlic and cook for an additional minute.  Next, add the Italian sausages to the pan (making sure to break up the sausage with a wooden spoon) with the vegetables and cook until there is no more pink. Once the sausages are done, add the apple to the pan and sauté for an additional minute. Set aside to cool.

 

In a large bowl, combine the cornbread, eggs, thyme, rosemary, poultry seasoning, garlic powder and onion powder until well mixed. Add cooled vegetable/sausage mixture and chopped parsley to the cornbread mixture and mix until well combined. Add enough chicken broth to moisten mixture as desired. (Note: I used about half of the can.)

 

 

Pour entire mixture (reserve 1/2 cup of stuffing if making the Pork Chop recipe) into the prepared casserole dish. Dot the remaining butter (4 tablespoons) on top of the stuffing mixture. Bake stuffing at 375°F for about 45 minutes until the top is golden and crisp. Serve warm.

 

 

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