Stuffed Pork Chops With Sausage And Apricots
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Yield: 4 Ready in 45 minutes
favorite of 7 people 6 people want to try
|Salt and pepper|
|3 tbextra-virgin olive oil; 3 turns of the pan divided|
|1 cchicken stock; divided plus a splash|
|1 lbItalian bulk sausage|
|2 ribscelery; chopped|
|1 mediumOnion; chopped|
|1/2 red bell pepper; chopped|
|6 dried apricots; chopped|
|4 tbparsley leaves; chopped|
|2 tbsage leaves; chopped, or 1 teaspoon dried sage|
|4 tablespoonHeavy cream|
Stuffed Pork Chops With Sausage And Apricots Preparation
Preheat a large skillet over medium high heat. Preheat oven to 350 degrees F.
Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking - just eyeball the amount. Loosely cover the dish or pan with foilbefore placing in the oven.
Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as itbrowns. Add celery and onions and cook 2 or 3 minutes then add red bell pepperand apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup ofchicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer untilapricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavycream to moisten stuffing.
To serve, remove chops from oven. Place 4 chopson individual plates or on a platter. Mound sausage and vegetables on firstchop, then top with second chop and pour gravy down over the top of stackedchops and filling. The pan drippings may also be added to the gravy to stretchthe amount.
Recipe By FoodNetwork.com
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