Herbed Italian-Stuffed Pork Chops
Indulge in the rich flavors of Herbed Italian-Stuffed Pork Chops, a delightful twist on classic comfort food that is perfect for gatherings or a cozy family dinner. These thick, juicy pork chops are generously stuffed with a savory mixture of hot Italian sausage, fresh herbs, and vegetables, then simmered to perfection in a fragrant broth. Topped with sautéed mushrooms and served with a side of your choice, this recipe promises an unforgettable culinary experience that friends and family will rave about.
8
Servings
300
Calories
11
Ingredients
Ingredients
Thick pork chops
8 (Cut along the side to create a pocket)
Hot Italian sausage
1 1/2 lbs (Remove from casing)
Garlic
10 cloves (Chopped)
Onion
1 small (Chopped)
Stewed tomatoes
1 (14 ounce) can (Undrained)
Chicken broth
1 (14 ounce) can (Low-sodium preferred)
Basil leaves
8 (Fresh, chopped)
Red pepper flakes
1/2 tablespoon (To taste)
Italian breadcrumbs
1/4 cup (Plain or seasoned)
Mushrooms
1/2 cup (Sliced (any variety))
Salt and pepper
To taste (For seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Start by removing the sausage meat from its casing and set aside.
3
In a large skillet, heat some olive oil over medium heat. Add the sausage, chopped garlic, and onion, cooking until the sausage is browned and the onion is translucent.
4
Reduce the heat and add the stewed tomatoes to the skillet. Allow the mixture to simmer for about 15 minutes, stirring occasionally to prevent sticking.
5
Once the mixture has thickened slightly, transfer it to a large mixing bowl. Stir in the Italian breadcrumbs, chopped basil, and red pepper flakes until well combined and moldable.
6
Using a sharp knife, carefully cut a pocket into each thick pork chop, making sure not to cut all the way through.
7
Evenly stuff each pork chop with the sausage mixture, ensuring they are filled but not overflowing. Secure the openings with toothpicks to hold the stuffing inside.
8
In the same skillet, add the chicken broth and sliced mushrooms, cooking until the mushrooms are tender and the garlic is fragrant.
9
Arrange the stuffed pork chops in the skillet, fitting them snugly. Cook over low heat for approximately one hour, turning occasionally until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
10
During cooking, baste the pork chops with the pan juices to keep them moist and flavorful.
11
Once done, plate each chop and spoon the sautéed mushrooms and broth over the top. Serve immediately and enjoy!
Nutrition Information
20g
Fat
6g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Herbed Italian-Stuffed Pork Chops?
They are thick pork chops stuffed with a savory mixture of hot Italian sausage, fresh herbs, and vegetables, then simmered in a fragrant broth.
How many servings does this recipe yield?
This recipe makes 8 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What type of sausage is used for the stuffing?
The recipe calls for 1.5 lbs of hot Italian sausage, removed from its casing.
How do I prepare the pork chops for stuffing?
Using a sharp knife, carefully cut a pocket into the side of each thick pork chop, being careful not to cut all the way through.
What is the recommended internal temperature for the pork?
The pork should reach an internal temperature of 145°F (63°C).
How long do the pork chops need to cook in the skillet?
They should cook over low heat for approximately one hour until cooked through.
What ingredients are in the stuffing mixture?
The stuffing contains hot Italian sausage, garlic, onion, stewed tomatoes, Italian breadcrumbs, fresh basil, and red pepper flakes.
How many calories are in one serving?
There are approximately 300 calories per serving.
How much protein is in each serving?
Each serving contains 25g of protein.
What is the fat content per serving?
Each serving contains 20g of fat.
How many carbohydrates are in this dish?
There are 6g of carbohydrates per serving.
How much garlic is required for this recipe?
The recipe requires 10 chopped cloves of garlic.
Should the stewed tomatoes be drained?
No, use one 14-ounce can of undrained stewed tomatoes.
What kind of mushrooms should be used?
You can use a half cup of any variety of sliced mushrooms.
How do I keep the stuffing inside the pork chops while cooking?
Secure the openings of the stuffed pork chops with toothpicks to hold the stuffing inside.
What type of broth is used for simmering?
One 14-ounce can of chicken broth is used, with low-sodium preferred.
How much red pepper flakes should I add?
The recipe suggests 1/2 tablespoon, but you can adjust this to taste.
What size onion is needed?
One small onion, chopped, is required.
What kind of breadcrumbs are used?
1/4 cup of Italian breadcrumbs, either plain or seasoned.
Is fresh basil necessary?
The recipe specifies 8 fresh basil leaves, chopped, for the best flavor.
How do I cook the sausage for the stuffing?
Brown the sausage meat with chopped garlic and onion in olive oil over medium heat.
How long should the tomato and sausage mixture simmer?
Allow the mixture to simmer for about 15 minutes before adding the breadcrumbs.
How do I keep the pork chops moist while simmering?
Baste the pork chops with the pan juices frequently during the one-hour cooking time.
What is the final step before serving?
Plate each chop and spoon the sautéed mushrooms and broth from the skillet over the top.
Can I use different types of pork chops?
The recipe recommends thick pork chops to ensure there is enough room for the stuffing pocket.
How do I prepare the mushrooms?
Cook the sliced mushrooms in the chicken broth until they are tender and the garlic is fragrant.
Is this recipe suitable for meal prep?
Yes, it is tagged as a meal prep friendly recipe.
What is the texture of the stuffing?
The stuffing is combined until it is moldable, thanks to the addition of Italian breadcrumbs.
Should the pork chops be cooked on high heat?
No, once arranged in the skillet, they should be cooked over low heat to ensure they cook evenly without drying out.