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1
In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes.
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2
Add sausage, and allow it to cook through, stirring often.
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3
Add spinach and toasted croutons.
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4
Mix well then add chicken stock, cream and parsley.
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5
Cook until thickens.
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6
Add cheese and season with kosher salt and freshly ground black pepper.
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7
Allow stuffing to cool.
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8
Preheat oven to 400 degrees F.
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9
Make a 1-inch incision with a knife right next to the bone of the pork chop.
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10
Work the knife inside the pork chop to make a pocket for the stuffing.
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11
With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well.
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12
Season the pork chop with salt and black pepper.
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13
Heat a large skillet and add oil.
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14
Sear both sides, about 1 minute.
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15
Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn.
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16
Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer.
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17
Anything more than medium may dry out the chop.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
