Italian Sausage Stuffed Pork Chop

Recipe courtesy Andrea Curto-Randazzo

Show: Food Network ChallengeEpisode: Challenge: Italian Family Feast

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
35 min
Level:
Intermediate
Yield:
4 servings

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Times:

Prep: 25 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 0 min

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Ingredients

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

Stuffing:

Directions

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.

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Comments & Reviews

recipe Italian Sausage Stuffed Pork Chop
Demmin Greenville, NC 10-04-2009
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WARNING: ONLY MAKE 1/2 THE STUFFING
Rated: 4 stars out of 5

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).Read more
recipe Italian Sausage Stuffed Pork Chop
Susan Tokyo, LA 08-15-2009
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Absolutely delicous
Rated: 5 stars out of 5

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. Read more
recipe Italian Sausage Stuffed Pork Chop
Ann Irving, TX 06-27-2009
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I love pork now!
Rated: 5 stars out of 5

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!Read more