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Stuffed Pork Chops with Sausage and Apple

A heartwarming dish featuring juicy pork chops stuffed with a flavorful mixture of sausage, apples, and herbs, served with a rich pan sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 tbsp olive oil
  • 6 oz mild Italian sausage casings removed
  • 1/2 cup peeled and finely diced apple (like Honeycrisp or Granny Smith)
  • 1/2 cup finely chopped onion (about 1/3 of a medium onion)
  • 1/2 cup finely chopped celery (1 large or 2 small stalks)
  • 1/2 tbsp chopped fresh sage or 1/2 tsp dried
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup apple cider or chicken broth
For the Pork Chops
  • 4 pieces pork chops (1 1/2"-thick, boneless or bone-in, about 2 to 2 1/4 lbs total)
  • 2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or white wine
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar (optional, for depth)
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

Method
 

Make the Stuffing
  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the sausage, breaking it up as it cooks, until browned (about 5-7 minutes).
  2. Add the apple, onion, celery, sage, salt, and pepper. Cook until the veggies soften (about 3-4 minutes).
  3. Remove from heat and stir in the panko breadcrumbs and apple cider or broth until well combined.
Prep the Chops
  1. Preheat your oven to 400°F (200°C).
  2. Cut a pocket in each pork chop, making sure not to cut all the way through. Generously stuff them with the sausage mixture, securing with toothpicks if needed.
Sear and Roast
  1. Season each chop with kosher salt and black pepper.
  2. In a large oven-safe skillet, heat 1 tbsp olive oil over medium-high heat. Sear each chop for 3-4 minutes per side until golden brown.
  3. Transfer the skillet to the oven and roast for 15-20 minutes or until the internal temperature reaches 145°F.
Make the Pan Sauce
  1. After removing the chops, pour off excess fat and place the skillet back onto the stove over medium heat.
  2. Stir in chicken broth, apple cider (or wine), Dijon mustard, and balsamic vinegar.
  3. Scrape up any browned bits from the pan, and let simmer for 2-3 minutes until slightly thickened. Stir in butter and season to taste.
Serve
  1. Plate the stuffed pork chops and drizzle with the pan sauce for an elegant presentation.

Notes

Opt for high-quality sausage to enhance flavor. Store leftovers in an airtight container for up to 3 days or freeze for 2-3 months. Prepare stuffing a day ahead for convenience.