Stuffed Pork Chops
Restaurant-Style dishes like my stuffed pork chops are easy to make and delicious way to make any night a special night. Cooking isn't difficult its all about the techniques and the ingredients.
- 12 oz pork chops 2 rib chops - trimmed and split
- sea salt and black pepper to taste
- 4 oz sausage meat
- 1 tbsp roasted red peppers diced
- 1 tbsp onions diced
- 2 cups baby spinach washed
- 1 tbsp olive oil brush chops before grilling
- 2 cups potato bread cut into cubes
- ½ cup chicken stock add more if stuffing is dry
- 2 tbsp blue cheese crumbles (optional)
Marsala Mushroom Sauce
- 6 oz mushrooms sliced
- 1 tbsp olive oil
- ½ cup marsala wine
- ½ cup chicken stock
- 1 tbsp butter slightly soft
- 1 tbsp flour
Prep pork chop by trimming the fat from around the outside edge.
Carefully slice through the middle of the pork chop cutting it in half to form a flap. Do Not Cut all the way through!
Season chops inside and out with sea salt and black pepper to taste. Set aside until stuffing is complete.
Saute onions and sausage meat until sausage is almost fully cooked.
Add spinach and roasted red peppers. Continue cooking until spinach is cooked then remove from heat.
In a mixing bowl place the cubed bread and add the sausage meat mixture. Mix together.
Add enough chicken stock to make the stuffing moist without being soggy.
Add crumbled blue cheese and gently mix together. The stuffing is now done.
Assembly and Cooking
Take half of the stuffing mixture (or as much as you want) and place it in the middle of each pork chop. Then fold the flap back over.
Refrigerate stuffed chops for 15-20 minutes to allow the stuffing to firm up.
Brush the outside of the chops with olive oil and place on a preheated grill. Cook chops on one side only. Turn chops to make # grill marks on one side.*You can skip the grill and cook the chops completely in the oven.
Place the grill-marked chops into a preheated 350-degree oven for 20 minutes or until the stuffing has reached an internal temp of 165 degrees.
Marsala Mushroom Sauce
Saute mushrooms in a little olive oil until they are cooked.
Add Marsala wine and simmer for 1-2 minutes.
Add chicken stock, reduce heat and all to simmer and the sauce to reduce by half.
Roll the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
When the sauce has thickened sufficiently add another splash of Marsala wine to boost the flavor. Remove from heat and serve over the finished stuffed pork chops.
Calories: 926kcal | Carbohydrates: 39g | Protein: 59g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 179mg | Sodium: 1050mg | Potassium: 1706mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3159IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 4mg