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butter extra-virgin olive oil Vidalia onion celery garlic Italian sausage baby spinach croutons chicken stock heavy cream flat-leaf Italian parsley kosher salt pork chops
Viewed: 37 - Published at: a year agoIngredients
- 8 ounces unsalted butter
- 2 ounces extra-virgin olive oil, plus more for searing
- 1 Vidalia onion, thin julienne
- 1 cup diced celery
- 4 cloves garlic, split in 1/2 and sliced paper thin
- 1 pound sweet Italian sausage, removed from casing
- 8 ounces baby spinach
- 1/2 cup croutons
- 3 cups chicken stock
- 3 ounces heavy cream
- 1/2 bunch flat-leaf Italian parsley, chopped
- 1 1/2 cups grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 4 (8-ounce) bone-in center cut pork chops, frenched, marinated in extra-virgin olive oil, sliced shallots and Italian herbs
Method
- In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes.
- Add sausage, and allow it to cook through, stirring often.
- Add spinach and toasted croutons.
- Mix well then add chicken stock, cream and parsley.
- Cook until thickens.
- Add cheese and season with kosher salt and freshly ground black pepper.
- Allow stuffing to cool.
- Preheat oven to 400 degrees F.
- Make a 1-inch incision with a knife right next to the bone of the pork chop.
- Work the knife inside the pork chop to make a pocket for the stuffing.
- With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well.
- Season the pork chop with salt and black pepper.
- Heat a large skillet and add oil.
- Sear both sides, about 1 minute.
- Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn.
- Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer.
- Anything more than medium may dry out the chop.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
