Ingredients
- 8 ounces hot Italian sausage, without casing
- 4 (6-ounce) boneless pork chops, center cut
- Salt and cracked black pepper
- 1/2 cup onions, finely diced
- 2 tablespoons finely diced celery
- 1 (16-ounce) bag stuffing, store-bought
- 2 Granny Smith apples, peeled and sliced
- 1/4 cup chicken stock
- 1/4 cup oil
- Chipotle Honey Glaze, recipe follows
Directions
Preheat oven to 350 degrees F.
In a small saute pan on high heat, brown Italian sausage and drain grease for later use. Set aside.
Make a 1 to 1 1/2-inch wide by 2-inch deep incision into the pork chop and then season with salt and pepper on both sides.
In a large saute pan on medium-high heat; saute onions and celery in sausage grease until brown. Mix into pan: stuffing, apples, and chicken stock with wooden spoon. Remove from heat and allow to cool to room temperature.
Stuff each pork chop with stuffing mixture and then pan sear in hot oil, on each side, for 7 minutes in a large saute pan on medium heat. Place in oven for 10 to 12 minutes. Remove from oven and let rest for 15 to 20 minutes. Glaze pork and serve.
Chipotle Honey Glaze:
- 6 ounces Dijon mustard
- 2 ounces honey
- 2 ounces chipotle sauce
In small mixing bowl, combine all ingredients until completely incorporated. Brush over cooked pork chops.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Reg&Belinda
TX
on December 01, 2009
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I would actually give this recipe a 4.5 based upon its taste on the second day after all the flavors have had the chance to settle and blend.
I'm not a pork eater, but we were given some and I wanted a "wow" type of recipe to sell my husband on it. I actually read through all of the comments before cooking this and made some suggested adjustments to the basic recipe as I didn't have time/ energy to actually stuff pork chops and flip them while stuffed, etc. I tried the additional chicken stock, but will probably stick to the 1/4 cup on the next time. It's a personal choice, but I don't like the feel of soggy bread (from the stuffing in my mouth. The juice from the pork chops, along with drippings from the sausage, would have been just fine for me.
I wound up using the full amount of Dijon mustard suggested in the recipe, and I agree with a previous commenter that the mustard overwhelms the recipe, so much so that you can't get a flavor for the meat. This is almost too many taste sensations for the mouth--the mustard, the stuffing with onions, sausage, and celery, and then the pork chop itself. My "4" rating is based upon eating this fresh from the oven on the first night.
Having eaten leftovers on the second night, this was much more tasteful. Had I had the same pleasurable eating experience on night 1, it would be a "5" without hesitation.
By romanssandra_10...
Philadelphia, PA
on November 08, 2009
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Aaron i love pork-chops to death so this dish was perfect I loveand try all your recipes keep up the good work and keep bringing us your great recipes Thanks!!!!!!!!!!!!!!!
By camsixty_10501926
Niles, MI
on September 24, 2009
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I really loved this! The glaze really made the dish, with the balance between spicy and sweet.
Read all 18 reviews