Recipe courtesy Aaron McCargo, Jr.
See this recipe on air Thursday Jul. 17 at 9:00 PM ET/PT.
Show: The Next Food Network Star
Episode: Vegas Throwdown
8 ounces hot Italian sausage, without casing
4 (6-ounce) boneless pork chops, center cut Salt and cracked black pepper
1/2 cup onions, finely diced
2 tablespoons finely diced celery
1 (16-ounce) bag stuffing, store-bought
2 Granny Smith apples, peeled and sliced
1/4 cup chicken stock
1/4 cup oil Chipotle Honey Glaze, recipe follows
Preheat oven to 350 degrees F.
In a small saute pan on high heat, brown Italian sausage and drain grease for later use. Set aside.
Make a 1 to 1 1/2-inch wide by 2-inch deep incision into the pork chop and then season with salt and pepper on both sides.
In a large saute pan on medium-high heat; saute onions and celery in sausage grease until brown. Mix into pan: stuffing, apples, and chicken stock with wooden spoon. Remove from heat and allow to cool to room temperature.
Stuff each pork chop with stuffing mixture and then pan sear in hot oil, on each side, for 7 minutes in a large saute pan on medium heat. Place in oven for 10 to 12 minutes. Remove from oven and let rest for 15 to 20 minutes. Glaze pork and serve.
Chipotle Honey Glaze:
6 ounces Dijon mustard
2 ounces honey
2 ounces chipotle sauce
In small mixing bowl, combine all ingredients until completely incorporated. Brush over cooked pork chops.
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