Italian Sausage Stuffed Pork Chop
- 8 ounces unsalted butter
- 2 ounces extra-virgin olive oil, plus more for searing
- 1 Vidalia onion, thin julienne
- 1 cup diced celery
- 4 cloves garlic, split in 1/2 and sliced paper thin
- 1 pound sweet Italian sausage, removed from casing
- 8 ounces baby spinach
- 1/2 cup croutons
- 3 cups chicken stock
- 3 ounces heavy cream
- 1/2 bunch flat-leaf Italian parsley, chopped
- 1 1/2 cups grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 4 (8-ounce) bone-in center cut pork chops, frenched, marinated in extra-virgin olive oil, sliced shallots and Italian herbs
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. Add sausage, and allow it to cook through, stirring often. Add spinach and toasted croutons. Mix well then add chicken stock, cream and parsley. Cook until thickens. Add cheese and season with kosher salt and freshly ground black pepper. Allow stuffing to cool.Pork Chops:
Preheat oven to 400 degrees F.
Make a 1-inch incision with a knife right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season the pork chop with salt and black pepper. Heat a large skillet and add oil. Sear both sides, about 1 minute. Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn. Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer. Anything more than medium may dry out the chop.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Andrea Curto-Randazzo