Pocket Pork Chops With Pecan, Sausage & Mushroom Stuffing

pocket-pork-chops-with-pecan-sausage-mushroom-stuffing
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.
pocket-pork-chops-with-pecan-sausage-mushroom-stuffing-4
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.
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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.
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Add the wine and cook a few minutes more. Next add the chicken stock and cut up bread.
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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.
pocket-pork-chops-with-pecan-sausage-mushroom-stuffing-1
I served this with a pan sauce of the sliced mushrooms and onions. Delicious!
pocket-pork-chops-with-pecan-sausage-mushroom-stuffing
Enjoy!

Heidi

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4 thoughts on “Pocket Pork Chops With Pecan, Sausage & Mushroom Stuffing

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