Recipe of the Week: Sausage Stuffed Pork Chops

Sausages aren’t just for grilling! Seasoned sausage meat, when taken out of its casing, makes for a wonderful stuffing for a variety of cuts. You can use it as is, or mix it with bread or rice for a more dense stuffing. This recipe calls for straight sausage - easy and delicious.

Serves 4-6 

Ingredients:

4 pork rib chops
2 savoury pork sausages (such as Mild Italian, Bratwurst, or even Breakfast (in which case you’ll need 6 sausages)
To taste salt and pepper
2 tbsp vegetable or olive oil
8 toothpicks
1 tbsp brown sugar
1 tbsp water
1 tbsp butter
4 tbsp Dijon (or similar) mustard

Method:

1) Lay a pork chop on your work surface, with the bone away from you. Holding a thin paring knife horizontally with the work surface , pierce a hole in the center of the thickest part of the chop, and “fan” the blade in the meat. The goal is to create a pocket in the meat, without making a huge slit in the opening. Repeat with the remaining chops.

2) Remove the sausages from their casing, and using a small spoon scoop the meat into the pork chops, pressing the stuffing with the back of the spoon to avoid air pockets. Use two toothpicks to seal the opening slit. Repeat with the other chops, season with salt and pepper and rub each with the oil. Set aside. 

3) Make the glaze. In a small pot over a medium heat, dissolve the sugar with the water. Add the butter and mustard and whisk together. Bring to a simmer, whisk one last time to emulsify the glaze, and turn the heat off.

4) Cook the pork chops either in an oven or a grill (charcoal or propane will do), either way preheated to 400°F. Turn the pork chops over after they are golden on one side (about eight minutes), and brush each chop with the glaze. 

5) Continue cooking until the chops are deep golden brown, and have an internal temperature of 160°F. They will take about 15-20 minutes in total. Let rest for 5 minutes before cutting in half and serving.