Sausage and Peach Stuffed Pork Chops

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 tablespoons olive oil, divided
  • Large pinch crushed red pepper flakes
  • 1/2 pound hot or sweet sausage, casings removed, crumbled
  • 1 1/2 tablespoons chopped fresh sage
  • 2 peaches, peeled and diced
  • 1 cup (1/4 pound) grated Monterey Jack cheese
  • 1/4 teaspoon pepper, plus more for seasoning
  • 6 (12-ounce) 1-inch thick center-cut boneless chops
  • Salt
Directions
  • Preheat the oven to 400 degrees F.

  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the pepper flakes and cook for 30 seconds. Add the sausage and brown, breaking the meat up with a fork, for about 3 minutes. Stir in the sage and cook for 1 minute more. Pour off the fat and transfer the sausage to a bowl. Stir in the peaches, cheese, and pepper.

  • With a sharp knife, cut a pocket in the side of each chop, slicing horizontally, almost through to the other side. Season with salt and additional pepper, and then stuff the chops generously with the filling.

  • In a large ovenproof skillet, working in 2 batches if necessary, heat the remaining 4 tablespoons oil until very hot. Sear the chops on one side until browned, 3 to 4 minutes. Turn the chops and transfer the skillet to the oven to finish cooking, 20 to 25 minutes more. Serve immediately, spooning over any stuffing that might fall out.


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