Pork Chops Stuffed with Country Sausage

Mark Boughton Photogrpahy / stylling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 60 mins

Chef Bruce Aidells serves this recipe for dinner parties or special gatherings. Try it with applesauce or baked apples.


Pork Chops:
6 bone-in pork chops, cut 1 1/2-inches thick (3 pounds total)
1/2teaspoon salt
3/8teaspoon freshly ground black pepper
2tablespoons olive oil
Bourbon Mustard Glaze:
1/4cup brown sugar
1/4cup bourbon
1/4cup Dijon mustard
1/4cup low-sodium soy sauce
2tablespoons molasses
2teaspoons Worcestershire sauce
1/2teaspoon freshly ground black pepper
1tablespoon butter
1 celery stalk, finely chopped
1 onion, finely chopped
1cup coarse dried breadcrumbs
3/4pound bulk pork sausage
2tablespoons dry white wine
1 egg


  1. To prepare pork, cut a large pocket in each chop. Season meat with salt and pepper.
  2. To prepare glaze, combine all ingredients in a medium bowl and whisk until smooth.
  3. To prepare stuffing, melt butter in a heavy skillet over medium heat. Add celery and onion; cover and cook until soft, about 10 minutes. Transfer to a large bowl. Add breadcrumbs, sausage, wine and egg. Knead until blended. Stuff into each chop.
  4. Preheat oven to 375F.
  5. Heat oil in a large, heavy skillet over medium heat. Add half the chops and cook until brown, about 5 minutes on each side. Transfer to a 13 x 9-inch pan and brush with some of the glaze. Repeat with remaining chops. Bake, uncovered, 30 to 45 minutes, until an instant-read thermometer inserted into the middle of the stuffing registers 155F to 160F. Baste every 10 minutes with glaze.

Recipe reprinted with permissions from  Bruce Aidells’ Complete Sausage Book by Bruce Aidells and Denis Kelly (Ten Speed Press, 2000).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 630
  • Fat 32g
  • Saturated Fat 8g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 12g
  • Cholesterol 175mg
  • Sodium 1280mg
  • Potassium 690mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 15g
  • Protein 45g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 20%