Pork stuffed Pork Chops

Yea, I got your attention! Pork INSIDE of pork? It makes it total sense.

Preheat oven at 350 degrees.

1-1/4# Sausage link of your choice (raw). Spicy Italian works out great
1 med Granny Smith apple, small dice
6 med White mushrooms
1/4 onion, small dice
1 ea celery stalk, small dice
1/2 tsp dried sage
S/P
Oil to saute, I use coconut oil

2 Thick cut Pork chops, bone-in, at least 2″-3″ in thickness, about a 1# each.

Remove sausage from casing and saute in a very hot pan, breaking up the meat. Brown. Add onion, saute until translucent. Add apples. Saute for 2 mins. Add Celery. Saute for 2 mins. Add mushrooms. Add salt; this will draw out the water from the mushrooms. Saute from another 3 minutes.

Cool sausage stuffing.

*For those in new territory being in the kitchen, to Saute is derived from the verb sauter “to jump.” So when you saute it usually mean med-high heat, with constant stirring and movement in the pan.

With a sharp knife, cut a long slit in the middle of the pork chops, lengthwise, starting opposite of the bone. You want to make a deep pocket to stuff. Once the stuffing is cool, pack as much of it into the slit. Taking toothpicks, use them to “staple” the slit closed.