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Stuffed Pork Chops with Sausage, Apple + Tasty Pan Sauce

These stuffed pork chops combine juicy meat with a savory-sweet filling of sausage, apples, and aromatic vegetables, all topped with a delicious pan sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 tbsp olive oil Use a good quality brand for extra flavor.
  • 6 oz mild Italian sausage Casings removed; turkey sausage can be used for a leaner option.
  • 1/2 cup peeled and finely diced apple Honeycrisp or Granny Smith work perfectly.
  • 1/2 cup finely chopped onion About 1/3 of a medium onion.
  • 1/2 cup finely chopped celery 1 large or 2 small stalks.
  • 1/2 tbsp chopped fresh sage Or 1/2 tsp dried sage if fresh isn’t available.
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs Sprinkling these on top creates a wonderful crunch.
  • 1/4 cup apple cider or chicken broth
For the Chops
  • 4 pieces 1 1/2"-thick pork chops Boneless or bone-in, about 2 to 2 1/4 lbs total.
  • 2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tbsp olive oil For searing.
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or white wine
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar Optional, but it adds depth.
  • 2 tbsp unsalted butter At room temperature for easy mixing.
  • to taste salt and pepper

Method
 

Make the Stuffing
  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the mild Italian sausage and cook until browned, about 5-7 minutes, breaking it into small pieces.
  2. Stir in the finely chopped apple, onion, and celery. Sauté for an additional 3-4 minutes until the onion is translucent.
  3. Add the chopped sage, kosher salt, and black pepper. Mix well, then stir in the panko breadcrumbs and apple cider or chicken broth until combined. Set aside to cool.
Prep the Chops
  1. Preheat your oven to 350°F (175°C).
  2. Cut a pocket in the side of each pork chop, being careful not to cut all the way through. Season both sides generously with 2 tsp kosher salt and 3/4 tsp black pepper.
Sear and Roast
  1. Stuff each pork chop with the cooled stuffing, using toothpicks to secure if needed.
  2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the stuffed chops for about 4 minutes per side until golden brown.
  3. Transfer the skillet to the oven and roast for 15-20 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Make the Pan Sauce
  1. Carefully remove the pork chops and cover them with foil to rest. Place the skillet over medium heat and deglaze the pan with chicken broth and apple cider or white wine, scraping the brown bits from the bottom.
  2. Stir in the Dijon mustard and optional balsamic vinegar, and let it simmer for 3-4 minutes until slightly thickened. Finish with butter for a rich finish.
Serve
  1. Serve the stuffed pork chops warm, drizzled with the luscious pan sauce.

Notes

Leftover stuffed pork chops can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months; just be sure to cool them completely before wrapping. You can prepare the stuffing a day in advance to reduce prep time.