Monday, June 21, 2010

Sausage and Apple Stuffed Pork

This dish was a winner at my house. It takes a little more prep than some of the other recipes I make but it was worth it. I love stuffing but never seem to eat it till Thanksgiving. This is a nice recipe to get your stuffing fix. The sauce goes beautifully with this - it's so tangy and keeps the pork nice and moist. This recipe was inspired by another recipe my friend Kathy gave me. Enjoy!

P.S. My daughter ate it all so it's kid-approved! :)

Sausage and Apple Stuffed Pork
  • Toothpicks
  • 4 T butter, divided
  • 2 T olive oil
  • Jimmy Dean pork sausage (I bought one of those "logs" of sausage & cut it in half & saved the rest for something else)
  • 1 apple, finely chopped
  • 3-4 celery stalks, finely chopped
  • 1 small onion or 1/2 of a large onion, finely chopped
  • 1 box Stove Top stuffing mix
  • 1 1/2 lbs Boneless pork chops
  • 1/2 C chicken stock
  • 2 T dijon mustard
  • 2 T coarse ground mustard

First, pound out your pork chops till they are pretty thin, but can still hold stuffing. Set aside.

Melt butter in a large saute pan. Throw in the apple, celery, onions and sausage and saute till everything is cooked through and soft. Transfer to a bowl and set aside.

Cook stuffing according to directions on box. When done, combine the stuffing with the sausage and apple mixture.

With a spoon, measure about a tablespoon worth of the stuffing and place in the middle of the pounded out pork. Roll up and stick in toothpicks to close it up. Repeat until you have stuffed each pork chop. You will have left over stuffing - serve it with your meal.

In the same large saute pan that you cooked the sausage & apple mixture in, melt 1 T butter and 2 T olive oil over medium high heat. Place the rolled up pork chops in the pan when the oil is hot and brown each side for a few minutes. Pour in 1/2 C chicken stock and use a wooden spoon to scrape up the amazing bits stuck on the bottom of the pan - that's the flavor! Add the dijon mustard and the coarse ground mustard. Stir to combine and roll around the pork so it has the sauce on it. Bring to a boil and then reduce heat to low and continue to cook uncovered for about 10-15 minutes. Liquid will be reduced and thick and yummy! Pork will be cooked through.

Take out the pork and remove the toothpicks. You can pour the sauce over the top or have it on the side as a gravy. Serve with the stuffing and your favorite veggies!

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