Sausage Stuffed Pork Chops

Earlier this week I showed you how to make homemade breakfast sausage.  It was so much fun, I decided to give the recipe double duty.  In additions to the sausage links, I saved a bit of the bulk sausage for this recipe.  It just sounded too good not to try.  Yep, it’s pork stuffed pork.  Drooling yet?

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You have to check out this recipe for “Pork Chops Stuffed with Kentucky Sausage with a Bourbon-Mustard Glaze.”  I read the title and thought, how many of my favorite words can be packed into one sentence?  Pork – check.  Mustard – check.  Bourbon – CHECK!

The result is succulent and juicy, and the glaze is lick-your-fingers good.  With all you pork fans out there, something is telling me that this just might be on your dinner table sometime very soon.  Tonight maybe?  Here is the recipe – enjoy!

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Pork Chops Stuffed with Kentucky Sausage with a Bourbon-Mustard Glaze

Pork Chops:

6 pork chops, cut 1-1/2 inches thick (3-4 pounds total)
Salt and freshly ground black pepper, to taste
2 Tablespoons olive oil

Bourbon Mustard Glaze:

1/4 cup packed brown sugar
2 Tablespoons molasses
1/4 cup bourbon
1/4 cup Dijon or Creole mustard
1/4 cup soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper

Sausage Stuffing:

1 Tablespoon butter
1 rib celery, finely chopped
1 small onion, finely chopped
1 cup coarse fresh bread crumbs
3/4 pound Kentucky-Style Pork Sausage (or other bulk pork sausage)
2 Tablespoons dry white wine
1 egg, beaten

Cut a large pocket into each chop and season the meat with salt and pepper.  Set aside while making glaze and stuffing.
To make the glaze:  Combine the brown sugar, molasses, bourbon, mustard, soy sauce, Worcestershire sauce, and black pepper in a small bowl.  Whisk until smooth; set aside.
To make the stuffing:  Melt the butter over medium heat in a heavy skillet.  Add the celery and onion and cook, covered, until soft, about 10 minutes.  Transfer the onion and celery to a bowl, cool slightly, and mix in the bread crumbs, sausage, wine, and egg.  Knead and squeeze the stuffing until all ingredients are blended.  Divide it into 6 equal amounts and stuff into each chop, molding the dressing with your hands against the side.
Preheat oven to 375 degrees.  Heat the 2 Tablespoons olive oil in a large, heavy skillet over medium heat until the oil is very hot.  Brown the stuffed chops, 3 at a time, for 4 to 5 minutes on each side.  Transfer to a 9-by-13-inch pan and brush with the prepared glaze.  Bake the chops, uncovered, for 30-40 minutes.  Baste the chops generously every 10 minutes with more glaze.  Serve at once.   Note:  the glaze is also good on baked ham!

Recipe from “Bruce Aidells’ Complete Sausage Cookbook” by Bruce Aidells and Denis Kelly

2 thoughts on “Sausage Stuffed Pork Chops

  1. This recipe came out fantastic!!! The only thing was that we didn’t have bourbon so we used Ginger Brandy instead. It was amazing and a huge hit at my house! A must-have for dinner party!!!

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