Stuffed ChopsThank you so much for all of your responses. I precooked the italian sausage prior to stuffing it into the chops. The recipe was a HUGE success, and the one-hour cook time was perfect. The chops were very thick and super juicy. Here is the recipe if anyone wants to try it. I always look for basic recipes and then tweek them to suit my tastes. Hope you enjoy it as much as my guests did.
4-large pork chops
1/4-cup italian dried bread crumbs
1/2 pound italian sausage, cooked and crumbled
1 slice prosciutto, minced
1 slice mozzarella, diced
1 celery stalk, diced
2 cloves garlic, minced
Salt and pepper
1 small yellow onion, chopped
1/4 cup butter
1 cup dry white wine
1-1/2 cups chicken broth
cornstarch and water
Preheat oven 350*. Cut a pocket in the chops and set aside. Saute sausage, drain. Add prosciutto, onions and celery and cook for a few minutes. Add garlic and cook for one more minute. In a bowl combine breadcrumbs and mozzarella. Add sausage mixture to breadcrumbs, toss and let cool.
Add olive oil to skillet, sprinkle chops inside and out with salt and pepper and brown chops on either side for 2-3 minutes. Remove from pan and place in roasting pan. Stuff with sausage mixture. In the skillet, combine chicken stock, white wine, mushrooms and butter. Bring to a boil, simmer to reduce for 8 minutes. Pour over chops and bake for one hour.
Steam some japanese sticky rice and put on a platter. Top with chops. Place roasting pan on stove top and bring to a slow boil. Make a slurry with cornstarch and water and add to pan juices to make a gravy. Pour gravy over chops and rice. Serve with sourdough bread.