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 Italian Sausage-Stuffed Pork Chops and Apples
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Italian Sausage-Stuffed Pork Chops and Apples

Stuffing Mixture: Cut baguettes into 1/2-inch cubes. Toss with 1/2 cup of the oil (or with 1/4 cup of the oil for trial recipe). Spread onto bottoms of parchment paper-lined full sheet pans. Bake in 300ºF-convection oven 4 to 6 min. or until lightly browned.,Meanwhile| saute onions and garlic in butter and remaining 1/4 cup oil (or in remaining 2 Tbsp. oil for trial recipe) on medium heat 6 to 8 min. or until onions are translucent. Add sausage| spinach| parsley and toasted bread cubes; mix lightly. Stir in broth| cream and cheese. Season with salt and pepper. Return to sheets pans; cool completely.,Apple Mixture: Cook bacon until slightly crisp; drain fat from pan. Stir in wine| shallots and bay leaves. Bring just to boil on medium heat. Reduce heat to medium-low; continue to cook 4 min. or until most of the wine has evaporated. Stir in cream; bring to boil. Reduce heat to medium-low; cook 10 min. or until mixture is reduced by half. Pour through strainer; return liquid to pan. Add mustard; beat with wire whisk until well blended. Add apples; cook 1 to 2 min. or until crisp-tender. Remove and discard bay leaves.,Cut 1-inch-long slit next to bone of each chop. Work the knife into the meat to form a pocket for the stuffing. Fill each with about 1/4 cup of the Stuffing Mixture. Season outsides of chops with salt and pepper.,For each serving: Grill 1 chop on medium-high heat 8 to 9 min. on each side or until chop is cooked through (160ºF) and stuffing is heated through. Place on serving plate; top with about 1/4 cup of the Apple Mixture.
32 servings
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Ingredients

Stuffing Mixture
1 each baguette
3/4 cup olive oil
1/4 cup butter
3 cups onion
4 each garlic
- Italian sausage
2 qt. spinach leaves
1 cup Italian parsley
3 cups chicken broth
1/2 cup whipping cream
1/2 cup cheese
to taste salt and pepper
32 each pork chops
32 each Apple Mixture
2/3 cup bacon
1/4 cup white wine
2 each shallot
2 each bay leaves
1 qt. whipping cream
1 cup GREY POUPON Country Dijon Mustard
4 each Granny Smith apple

Instructions

Preparation Steps
  • Stuffing Mixture: Cut baguettes into 1/2-inch cubes. Toss with 1/2 cup of the oil (or with 1/4 cup of the oil for trial recipe). Spread onto bottoms of parchment paper-lined full sheet pans. Bake in 300ºF-convection oven 4 to 6 min. or until lightly browned.
  • Meanwhile, saute onions and garlic in butter and remaining 1/4 cup oil (or in remaining 2 Tbsp. oil for trial recipe) on medium heat 6 to 8 min. or until onions are translucent. Add sausage, spinach, parsley and toasted bread cubes; mix lightly. Stir in broth, cream and cheese. Season with salt and pepper. Return to sheets pans; cool completely.
  • Apple Mixture: Cook bacon until slightly crisp; drain fat from pan. Stir in wine, shallots and bay leaves. Bring just to boil on medium heat. Reduce heat to medium-low; continue to cook 4 min. or until most of the wine has evaporated. Stir in cream; bring to boil. Reduce heat to medium-low; cook 10 min. or until mixture is reduced by half. Pour through strainer; return liquid to pan. Add mustard; beat with wire whisk until well blended. Add apples; cook 1 to 2 min. or until crisp-tender. Remove and discard bay leaves.
  • Cut 1-inch-long slit next to bone of each chop. Work the knife into the meat to form a pocket for the stuffing. Fill each with about 1/4 cup of the Stuffing Mixture. Season outsides of chops with salt and pepper.
  • For each serving: Grill 1 chop on medium-high heat 8 to 9 min. on each side or until chop is cooked through (160ºF) and stuffing is heated through. Place on serving plate; top with about 1/4 cup of the Apple Mixture.
  • Serving Suggestion
    Serve with sauteed broccoli rabe.