ITALIAN STUFFED PORK CHOPS RECIPES

Steps:

• Remove sausage meat from casing.
• Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
• Lower heat on frying pan and add the stewed tomatoes.
• Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
• Empty contents into a separate dish and add bread crumbs, basil and red pepper.
• Stir until mixture is moldable.
• Cut thick pork chops down the side to make a pocket.
• Stuff each pork chop with stuffing mixture until full.
• Use toothpicks to hold chops together.
• In frying pan, add chicken broth, mushrooms and some chopped garlic.
• Cook until garlic is brown.
• Add pork chops.
• Cook pork chops on low heat until meat is white (about one hour).
• Baste chops with juices from pan.
• Serve with mushrooms on top of each pork chop.
• Serves eight.

Steps:

• Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
• Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
• Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
• Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.