Italian Sausage-Stuffed Pork Chops and Apples

Italian Sausage-Stuffed Pork Chops and Apples
32 servings


Ingredients Weights Measures
Stuffing Mixture
baguettes (24 inch) - 1 each
olive oil, divided 6 oz. 3/4 cup
butter 2 oz. 1/4 cup
Vidalia onions, julienned 10 oz. 3 cups
garlic cloves, halved, thinly sliced - 4 each
bulk Italian sausage, cooked, drained and crumbled 1 lb. + 8 oz. -
baby spinach leaves 8 oz. 2 qt.
Italian parsley, chopped 1-1/2 oz. 1 cup
chicken broth 1 lb. + 8 oz. 3 cups
whipping cream 3 oz. 1/2 cup
Parmigiano Reggiano cheese, freshly grated 2 oz. 1/2 cup
salt and pepper - to taste
bone-in center-cut pork chops (10 oz. each), 1-1/4 inches thick 20 lb. 32 each
Apple Mixture
applewood-smoked bacon, small dice 2 oz. 2/3 cup
dry white wine 2 oz. 1/4 cup
shallots, sliced 1 oz. 2 each
bay leaves - 2 each
whipping cream 2 lb. 1 qt.
GREY POUPON Country Dijon Mustard 8 oz. 1 cup
Granny Smith apples, peeled, cut into 1/4-inch-thick slices 1 lb. + 8 oz. 4 each


STUFFING Mixture: Cut baguettes into 1/2-inch cubes. Toss with 1/2 cup of the oil (or with 1/4 cup of the oil for trial recipe). Spread onto bottoms of parchment paper-lined full sheet pans. Bake in 300ºF-convection oven 4 to 6 min. or until lightly browned.

MEANWHILE, saute onions and garlic in butter and remaining 1/4 cup oil (or in remaining 2 Tbsp. oil for trial recipe) on medium heat 6 to 8 min. or until onions are translucent. Add sausage, spinach, parsley and toasted bread cubes; mix lightly. Stir in broth, cream and cheese. Season with salt and pepper. Return to sheets pans; cool completely.

APPLE Mixture: Cook bacon until slightly crisp; drain fat from pan. Stir in wine, shallots and bay leaves. Bring just to boil on medium heat. Reduce heat to medium-low; continue to cook 4 min. or until most of the wine has evaporated. Stir in cream; bring to boil. Reduce heat to medium-low; cook 10 min. or until mixture is reduced by half. Pour through strainer; return liquid to pan. Add mustard; beat with wire whisk until well blended. Add apples; cook 1 to 2 min. or until crisp-tender. Remove and discard bay leaves.

CUT 1-inch-long slit next to bone of each chop. Work the knife into the meat to form a pocket for the stuffing. Fill each with about 1/4 cup of the Stuffing Mixture. Season outsides of chops with salt and pepper.

FOR each serving: Grill 1 chop on medium-high heat 8 to 9 min. on each side or until chop is cooked through (160ºF) and stuffing is heated through. Place on serving plate; top with about 1/4 cup of the Apple Mixture.

Kraft Kitchens Tips

Serving Suggestion
Serve with sauteed broccoli rabe.
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