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Stuffed Pork Chops with Sausage, Apple & Tasty Pan Sauce

Enjoy a comforting dish of succulent stuffed pork chops filled with savory sausage and sweet apple, drizzled with a flavorful pan sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 tbsp olive oil
  • 6 oz mild Italian sausage (casings removed)
  • 1/2 cup peeled and finely diced apple (like Honeycrisp or Granny Smith for sweetness)
  • 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)
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup apple cider or chicken broth
For the Pork Chops
  • 4 (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
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or white wine
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar (optional, for depth)
  • 2 tbsp unsalted butter
  • salt and pepper to taste

Method
 

Make the Stuffing
  1. Heat the Olive Oil: In a large skillet, warm 1 tbsp olive oil over medium heat.
  2. Cook the Sausage: Add the sausage, cooking until browned (about 5-7 minutes), breaking it up into small pieces as it cooks.
  3. Add Vegetables: Stir in the diced apple, onion, and celery. Sauté for another 4-5 minutes until the vegetables are tender and the apple begins to caramelize.
  4. Season: Mix in the chopped sage, kosher salt, black pepper, and panko breadcrumbs. Stir well and pour in the apple cider or chicken broth. Let cool slightly.
Prep the Chops
  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Pork Chops: Pat the pork chops dry and create a pocket by slicing them horizontally without cutting all the way through.
  3. Season: Rub the chops with 2 tsp kosher salt and 3/4 tsp black pepper, inside and out.
Stuff the Chops
  1. Fill: Generously stuff each pork chop with the sausage-apple mixture.
  2. Secure: Secure the opening with toothpicks or kitchen twine to keep the stuffing inside.
Sear and Roast
  1. Sear: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chops for about 4-5 minutes on each side until nicely browned.
  2. Finish Cooking: Pour in the chicken broth and apple cider or white wine. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Make the Pan Sauce
  1. Remove Chops: Take the pork chops out of the oven and transfer them to a plate, covering them with foil to keep warm.
  2. Create Sauce: In the same skillet over medium heat, whisk together the Dijon mustard and balsamic vinegar, scraping any brown bits from the bottom. Add butter and simmer until slightly thickened.
Serve
  1. Plate: Serve your Stuffed Pork Chops with the delicious pan sauce drizzled on top. Enjoy the cozy aromas and flavors that fill your kitchen!

Notes

Quality matters; use fresh, high-quality ingredients for the best flavor. Leftover stuffed pork chop meat can be used in various dishes.