10derized Stuffed Pork Chops
This is a stuffed pork recipe that you'll be reminded of every time you are served pork chops - they're that good! The recipe and the photographs are courtesy of Chef Dennis, who has a wonderful website full of amazing recipes.
You can use bone-in pork chops, or boneless pork chops for this recipe. The preference is all yours. We use the bone-in style of chops just because the bone tends to keep the meat a little more moist and it adds a little flavor.
We have deviated from the Chef's recipe in one small regard, and that is we introduce the use of the 10derizer for prepping the internal side of each pork chop after slicing the chop in half for the stuffing.
Here's what you'll need for the pork chops and stuffing mixture.
- 12 oz pork chops, 2 rib chops - trimmed and split
- Sea salt and black pepper, to taste
- 4 oz sausage meat
- 1 Tbsp roasted red peppers, diced
- 1 Tbsp onions, diced
- 2 cups baby spinach, washed
- 1 Tbsp olive oil
- 2 cups potato bread, cut into cubes
- 1/2 cup chicken stock, add more if stuffing is dry.
- 2 Tbsp blue cheese crumbles (optional)
Here's what you'll need for the marsala sauce.
Marsala Sauce Ingredients
- 6 oz mushrooms, sliced
- 1 Tbsp olive oil
- 1/2 cup marsala wine
- 1/2 cup chicken stock
- 1 Tbsp butter, slightly soft
- 1 Tbsp flour
Prep the pork chops, trimming the fat from around the outside edges.
Carefully slice through the middle of the pork chop cutting it in half to form a flap. Do Not Cut all the way through if using boneless chops!
Season chops inside and out with sea salt and black pepper.
Open the chops like a book. Use the 10derizer to gently work the salt and pepper into the internal side of the meat. Set chops aside.
Saute onions and sausage meat until sausage is almost fully cooked.
Add spinach and roasted red peppers. Continue cooking until spinach is cooked, then remove from heat.
In a mixing bowl place the cubed bread and add the sausage meat mixture. Mix together.
Add enough chicken stock to make the stuffing moist without being soggy.
Add crumbled blue cheese and gently mix together. The stuffing is now done.
Assembly and Cooking
Take half of the stuffing mixture (or as much as you want) and place it in the middle of each pork chop. Then fold the flap back over.
Refrigerate stuffed chops for 15-20 minutes to allow the stuffing to firm up.
*Brush the outside of the chops with olive oil and place on a preheated grill. Cook chops on one side only. Turn chops to make # grill marks on one side.
*You can skip the grill and cook the chops completely in the oven.
Place the grill-marked chops into a preheated 350-degree oven for 20 minutes or until the stuffing has reached an internal temp of 165 degrees.
While the stuffed pork chops are in the oven, start your marsala sauce.
Marsala Mushroom Sauce
Saute mushrooms in a little olive oil until they are cooked.
Add Marsala wine and simmer for 1-2 minutes.
Add chicken stock, reduce heat and all to simmer and the sauce to reduce by half.
Roll the butter in flour, then add to the simmering stock to help thicken the sauce.
When the sauce has thickened sufficiently add another splash of Marsala wine to boost the flavor.
Remove from heat and serve over the finished stuffed pork chops.