Apple & Sausage Stuffed Pork Chops

Y’all, I saw some of the most beautiful double cut pork chops at the butchers this morning and new I had to do something with them.  I love stuffing chops when they are this thick, helps keep them moist.   I always try to find  Purnell’s “Old Folds” Sausage.  I always remember my mom and grandma using it but it is sometimes hard to find down here in Florida.  When I do though, I stock up.  The taste always takes me back to my grandma’s breakfast table and her home made biscuits and sausage gravy.

I also had some beautiful apples I got at the farmers market, so I decided it would use both of these to stuff the pork chops.

Mom always served applesauce with her pork chops, so I chose to follow in her steps, but make fried apples instead.  I still am not sure which I liked more, the apples or the chops.  I hope y’all enjoy this recipe.

Ingredients:

• 2-4 double cut pork chops
• 1/4 lb. sausage (I prefer Purnell’s “Old Folks” Sausage)
• 1 large apple, peeled and diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried basil
• 1/4 cup bread crumbs
• 1 cup sweet white wine (I used a Pinot Grigio)
• 1 teaspoon unsalted butter

Let your chops rest and come to room temperature.  Season chops with the black pepper, garlic powder, 1/4 teaspoon salt and dried basil.

Sauté chops in the olive oil to brown on both sides.

In separate pan brown sausage and drain fat.  Add apples, onion, red pepper flakes  and remaining salt.  Sauté for 5 minutes then add bread crumbs and 1/2 cup of wine.  Simmer until  wine is absorbed into mixture.

Cut a pocket in chops and stuff with mixture.

Return to pan, cover and bake for 45 minutes.  Uncover and bake an additional 15 minutes.

Remove chops from pan and bring juices that drained from the chops to boil and add remaining wine.  Reduce by half until thick.  Use to coat chops.