Chops - Stuffed with Country Sausage

By á-49759

Ingredients

• Bourbon Mustard Glaze:
• 6 bone-in pork chops, cut 1 1/2-inches thick (3 pounds total)
• 1/2 teaspoon salt
• 3/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup Dijon mustard
• 1/4 cup low-sodium soy sauce
• 2 tablespoons molasses
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 1 cup coarse dried breadcrumbs
• 3/4 pound bulk pork sausage
• 2 tablespoons dry white wine
• 1 egg

Preparation

Step 1

To prepare pork, cut a large pocket in each chop. Season meat with salt and pepper.


To prepare glaze, combine all ingredients in a medium bowl and whisk until smooth.

To prepare stuffing, melt butter in a heavy skillet over medium heat. Add celery and onion; cover and cook until soft, about 10 minutes. Transfer to a large bowl. Add breadcrumbs, sausage, wine and egg. Knead until blended.

Stuff into each chop.

Preheat oven to 375F.

Heat oil in a large, heavy skillet over medium heat. Add half the chops and cook until brown, about 5 minutes on each side. Transfer to a 13 x 9-inch pan and brush with some of the glaze. Repeat with remaining chops. Bake, uncovered, 30 to 45 minutes, until an instant-read thermometer inserted into the middle of the stuffing registers 155F to 160F. Baste every 10 minutes with glaze.