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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By davidpetersenaz
on October 18, 2012
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The family consensus on this is about a C-. For some reason, the peach and sausage combination just didn't work for the aggregate taste buds of our 8 testers (from early teen boys to a few 60+ers. It's a fair amount of prep time and effort for a dish that, for us, wasn't worth it, given other recipes for pork chops.
By MsGuerrero2011
San Diego, Ca
on August 24, 2012
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I tried making this tonight, My husband loved it. the pork chop was so nice and juicy and was overall delicious. thank you Paula Deen for sharing this recipe with us. It was so easy to make and delicious too.
By Bob_4986262
Glen Allen, VA
on July 23, 2012
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This was excellent. A definite company-worthy dish! I'll admit to one error; I didn't read the entire recipe for the number of pork chops. So I made the stuffing as indicated (using half of a rolled package of sausage - that's what my wife came home with. At least I didn't have to remove it from the casing and then wondered why there was so much stuffing for two pork chops. Then I read "six porkchops". Well, I really, really stuffed those two chops! We cooked up the excess stuffing as a side dish. We thoroughly enjoyed this, and will make it again, probably this week to use the extra peach and extra sausage. The pork chops were so juicy, and the stuffing is great.
Read all 21 reviews