Stuffed Pork Chops
Ingredients
The pork chops
-
12
oz
pork chops
-
to taste
sea salt
-
to taste
black pepper
The stuffing
-
4
oz
sausage meat
-
1
tablespoon
roasted red peppers, diced
-
1
tablespoon
onions, diced
-
2
cups
baby spinach, washed
-
1
tablespoon
olive oil
-
2
cups
potato bread, cut into cubes
-
½
cup
chicken stock
-
2
tablespoons
blue cheese crumbles (optional)
The Marsala mushroom sauce
-
6
oz
mushrooms, sliced
-
1
tablespoon
olive oil
-
½
cup
marsala wine
-
½
cup
chicken stock
-
1
tablespoon
butter, slightly soft
-
1
tablespoon
flour
Instructions
- Trim the fat from the pork chops and slice them to create a flap without cutting all the way through.
- Season the inside and outside of the pork chops with sea salt and black pepper.
- Sauté onions and sausage meat until the sausage is almost cooked, then add spinach and roasted red peppers until the spinach is cooked.
- In a bowl, combine the cubed potato bread with the sausage mixture and mix well.
- Add enough chicken stock to moisten the stuffing without making it soggy, then mix in blue cheese if using.
- Stuff each pork chop with the stuffing mixture and fold the flap back over. Refrigerate for 15-20 minutes.
- Brush the outside of the chops with olive oil and grill on one side to create grill marks.
- Transfer the chops to a preheated 350°F oven for 20 minutes or until the stuffing reaches an internal temperature of 165°F.
- For the sauce, sauté mushrooms in olive oil, then add marsala wine and simmer for 1-2 minutes.
- Add chicken stock and reduce the heat, allowing the sauce to simmer and reduce by half.
- Roll butter in flour to create a beurre manié, then add to the sauce to thicken it. Finish with a splash of marsala wine before serving over the pork chops.
Nutrition Facts (estimated)
Servings
2
Calories
926
Total fat
52g
Total carbohydrates
39g
Total protein
59g
Sodium
1050mg
Cholesterol
179mg
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