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Italian Sausage Stuffed Pork Chop Recipe

Italian Sausage Stuffed Pork Chop

Recipe courtesy Andrea Curto-Randazzo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on March 07, 2013

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    This was sooo delicious!! I, too, had way too much stuffing and it was too runny. I ended up draining some of the liquid off and adding more crutons. Next time I would double the bread and cut the broth in half. The spinach I bought came in a 5 oz package, it was plenty. I also used regular parsley instead of Italian parsley because the store didn't have any when I stopped in. It worked fine, too. I didn't use butter or heavy cream. I used olive oil, just enough to saute the veggies, and coconut milk. I used mozzerella cheese instead of parm. We will definitely be making this again. Gormet with little effort.

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  • on November 05, 2012

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    This recipe was delicious but oh my goodness, the amount of stuffing could stuff at least 8 chops not just 4. One problem...the stuffing never thickened so I had to add corn starch. I am adjusting the recipe by reducing the butter, olive oil and chicken broth by 1/2 next time. And yes, I will be making this again...my husband loved it!

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  • on April 25, 2012

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    this is one of the kiddos favorites. The always ask for more stuffing so I make extra to make sure the full and happy.

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  • on June 24, 2010

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    just tried this with boneless chops, used half the recipe for the stuffing and still had over double what i needed. stuffing has too much butter and chicken broth. you simply can't cook it until it gets thick. i highly recommend adding corn starch to the chicken stock before adding it. the croutons won't get as soggy if you do that. flavor was pretty good, although i think it would go with a chicken breast better.

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  • on March 14, 2010

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    There was enough stuffing for 15 chops and soggy stuffing at that. The amount of butter and oil was ridiculous. To let the sauce reduce and thicken would have taken hours. You could achieve a better stuffing by cutting the amounts of butter and oil and all the other ingredients also. By the looks of the recipe that measures things in ounces instead of tbls. or teas."s they obviously had some measurement problems.

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  • on February 27, 2010

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    My wife and I had these on wensday and had to have them again on friday! They are so good. I too think you have to scale down on stuffing quanity, but you have to try these.

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  • on December 03, 2009

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    I made 4 boneless pork loin chops, and I have 6 cups of leftover stuffing.

    At first I thought it was a mistake to use 2 sticks of butter, but man, maybe THAT'S why it's so crazy good.

    I used 9oz of spinach because at my store it was either a 6oz bag or a 9oz bag, well, it seemed like a nice amount.

    I wasn't thinking this would take long to make - but the reduction to thicken it took quite a while.

    I'd say, if you can imagine what to do with the leftovers (stuffed peppers does sound great, go ahead and make the stuffing a day ahead of time when you are eating some other leftovers for dinner. Then it wouldn't be so hard to make dinner when you serve this.

    I really don't think anything needed changing here except basic volume. Oh, and I only cooked the boneless pork chops a couple minutes per side, then about 6 minutes in the oven.

    It was great served with roasted asparagus.

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  • on October 04, 2009

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    This dish was well worth the time to make, since I had some friends over but I'll be darned if I didn't have at least 5 times too much stuffing...its not bad stuffing though, pretty salty for my tastes but good non-the-less and my friends liked it a bunch. I served it with wild rice/cranberries/almonds and steamed asparagus. Also didn't use the bone in chops and went with the center cut boneless (which made for a slightly smaller pocket.

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  • on August 15, 2009

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    A big hit, and is a rather "special" dinner. Added feta and basil per one reviewer's suggestion, as we had it in the fridge anyway, but would be good without too. I would add lots more spinach because it cooks down to nearly nothing. The croutons add flavor, even soft. We have enough stuffing for probably another 8 double thick pork chops, so not sure how the recipe is appropriate for just 4 pork chops. Will probably use it to stuff chicken breast or bell peppers. This dish is not for the truly health conscious; while nutritious, all that butter, cheese, cream, AND sausage is decadent. It would still be tasty if you reduced the amounts of butter, cream, and cheese. A bit laborious, but tasty enough to be worth it if you're feeling industrious in the kitchen and want to impress someone is accustomed to dining out at fine restaurants. I served it with whipped sweet potatoes and snow peas/avocado/walnut salad.

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  • on June 27, 2009

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    holy cow! I am 100% Italian and had no idea how to cook pork till my boyfriend introduced this meat to me. The first recipe I tried was this one. I left out the spinach and croutons not the biggest fan of soggy and wilty! And also didn't use bone in pork for it takes a little too long already to cook. It turned out amazing though. Added some basil and maybe some feta chunks next time. Don't be afraid to try this. I wasn't and now i love pork!

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