I love pecans in almost anything, but when I put them in this stuffing it just sent these chops to a whole new level. Making the simple pocket saves the struggle of stuffing the whole loin and is a simple solution for a quick dinner night. Stuffing the whole loin is great for a crowd, but the pocket is great for 2 -4 people for dinner!
Pocket Pork Chops With Pecan, Sausage & Mushroom Stuffing
4 boneless pork chops
1 onion diced
1 small pack button mushrooms, stems removed & chopped
8 links breakfast sausage
1/2 cup chopped pecans
1 cup sourdough bread cubed
1/2 cup chicken stock
1/4 cup white wine
2 tbs olive oil
1/2 tsp salt & pepper
3 Tbs butter
1/2 tsp celery salt
Cut a pocket in the pork chop making sure not to cut all the way through.
After you cut the pocket, lightly pound to make it slightly larger and thinner; being careful not to create any holes but maintain the pocket.
In the olive oil cook the sausage, 1/2 of the diced onions and the mushroom stems. Cook until the sausage is cooked through and the onions are tender. Add celery salt and pecans and cook for a few minutes more.
Add the wine and cook a few minutes more. Next add the chicken stock and cut up bread.
Spoon the stuffing into the pocket of the pork. Heat butter in the same pan the stuffing was cooked in and sear the pork chops for 6 minutes on each side.
I served this with a pan sauce of the sliced mushrooms and onions. Delicious!