These thick-cut pork chops are butterflied and stuffed with a savory herb sausage filling, then seared and roasted to create an impressive yet comforting main dish.
Recipe Details
Ingredients
- 4 chops bone-in pork chops, 3cm (1.5 inch) thick
- 225g Italian sausage, casings removed
- 30g unsalted butter
- 1 medium yellow onion, finely diced
- 1 stalk celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 15ml fresh sage leaves, chopped
- 10ml fresh thyme leaves
- 125ml panko breadcrumbs
- 60g Parmesan cheese, grated
- 60ml chicken stock
- 30ml olive oil
- to taste salt and freshly ground black pepper
- 5ml smoked paprika
- 125ml dry white wine
- 125ml heavy cream
- 30ml fresh parsley, chopped
- 8 pieces toothpicks for securing
Instructions
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Preheat oven to 190°C (375°F). Using a sharp knife, cut a pocket in each 4 chops bone-in pork chops by slicing horizontally into the side, being careful not to cut all the way through.
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Season the pork chops inside and out with to taste salt and freshly ground black pepper and 5ml smoked paprika. Set aside.
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Heat 30g unsalted butter in a large skillet over medium heat. Add 225g Italian sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.
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Add 1 medium yellow onion and 1 stalk celery stalk to the sausage. Cook until softened, about 4 minutes. Add 3 cloves garlic cloves, 15ml fresh sage leaves, and 10ml fresh thyme leaves, cooking for 1 minute more.
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Remove from heat and stir in 125ml panko breadcrumbs, 60g Parmesan cheese, and 60ml chicken stock. Mix until the stuffing holds together. Let cool slightly.
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Divide the stuffing evenly among the pork chops, stuffing each pocket. Secure with 8 pieces toothpicks for securing to prevent filling from escaping.
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Heat 30ml olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed pork chops for 3-4 minutes per side until golden brown.
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Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the internal temperature reaches 63°C (145°F).
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Remove pork chops from skillet and tent with foil. Let rest for 5 minutes.
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Place the skillet over medium heat and add 125ml dry white wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
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Add 125ml heavy cream and simmer until slightly thickened, about 2 minutes. Season with to taste salt and freshly ground black pepper and stir in 30ml fresh parsley.
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Remove toothpicks from pork chops and serve with the pan sauce.
Tips
Butterflying Technique: Make sure to keep the knife parallel to the cutting board when creating the pocket. Go slowly to maintain an even thickness.
Sausage Selection: Use a good-quality Italian sausage with herbs for the best flavor. Sweet or mild sausage works better than hot for this application.
Temperature Precision: Use a meat thermometer to ensure perfect doneness. Pork is safe at 63°C (145°F) and will be juicy and slightly pink.
Stuffing Consistency: The stuffing should hold together but not be too wet. If it seems dry, add a bit more stock; if too wet, add more breadcrumbs.
Searing Success: Don't move the chops too early when searing. A good golden crust takes 3-4 minutes per side.
Make-Ahead: The pork chops can be stuffed and secured up to 4 hours ahead. Keep refrigerated until ready to cook.
Wine Substitute: If avoiding alcohol, substitute the white wine with additional chicken stock plus a splash of white wine vinegar.
Serving Suggestions: Pair with roasted vegetables, garlic mashed potatoes, or a simple green salad for a complete meal.