This recipe has evolved over time, depending on what we had in the fridge, what food mood we were in, and the time of year. Everyone loves to eat it and I love to make it because so much can be done ahead of time.

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The stuffing: The stuffing is the star of the show. Start by using a big roasting pan on the stove top and sautéing the meat and onion. No oil is needed since we’re using Italian sausage. Let it continue to cook on medium while you prepare the other ingredients.

1 lb Italian Sausage
1 chopped onion

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Finely chop the carrot and apples and add them to the same pan.

1 carrot
2 apples

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Notice I haven’t seasoned anything yet. Since this recipe condenses down I wait to the end so I can control the saltiness, etc. Continue to cook the meat, onion, carrot, and apple until they have browned nicely. The smell at this point is good enough to get the husband to do chores.

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Now we’re ready to put everything together. This part goes quick, so I like to get everything ready so I can focus on stirring and, oh yum smelling.

2 – 3 tablespoons fresh thyme, chopped
2 – 3 tablespoons fresh sage, chopped
2 – 3 tablespoons Italian Seasoning
1 1/2 cups Chardonnay (white wine)
3 cups chicken broth
3/8 cup maple syrup

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First add the herbs (thyme, sage, Italian seasoning) and the white wine to the pan. Let it bubble and reduce down to cook off the alcohol and condense the flavor.

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Now add the syrup and chicken stock. Let reduce down some (a minute or two), and then taste and adjust with salt, pepper, or more herbs. If it tastes right to you, it is right!

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Now turn the heat to medium/low and add the bread.

1 loaf chopped sourdough bread

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If it seems too soggy, add more bread. If it seems too dry, add more bread. Again, this is all about YOUR preference so make it how you like it. Just remember it will dry out some once it’s baked.

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The chops: The recipe for the stuffing is enough to fill 12+ pork chops, but we usually go with 6 and then bake the rest of the stuffing to eat on the side. We get 1+” chops with a slot for stuffing at Lunardi’s, but you could definitely do that step yourself if you feel like doing extra work. Season both side of the pork chops before stuffing.

6 slotted 1” pork chops

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Stuff each pork chop so it is full but not bulging out. There’s extra stuffing so don’t worry about putting too much inside.

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Sear the chops on both sides on the stove top and then put directly in a 325 oven for 20 – 30 minutes. Depending on the size of the pork chops, the time varies so check with a meat thermometer to make sure they’re done.

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