Stuffed pork chop with mustard cream sauce

This recipe is easy enough for a great weeknight meal, but they’re fancy enough to impress guests. And, they’re a great to use up your leftover stuffing from Thanksgiving.

I recommend bone-in pork chops that are about 1 1/2″ thick. The butcher can cut a pocket in them for you so that is one less step you have to do at home. Your local butcher will love serving you. Don’t be afraid of that meat counter!

Stuffed Pork Chop with Mustard Cream Sauce

4 Double cut pork chops, bone in or very thick pork chops

2 T olive oil

1 box chicken Stove top stuffing

1/2 lb Sage Jimmy Dean sausage, fried

2/3 cup slivered almonds

1 stalk celery, chopped

1 1/2 cup heavy cream

2-3 T Dijon mustard

Lawrey's Season salt 

Kosher salt

 Pre heat oven to 350 F

Have the butcher slice a pocket into  the chops. Season inside and out with Lawrey's.

Pre pare the stove top according to package instructions, add the sausage, almonds and celery.

Stuff a small amount of the stuffing into the chop, just before saute them. Tie with kitchen twine to keep the stuffing inside.

Put the remainder of the stuffing into a small baking vessel to serve on side.

In a cast iron skillet fry the pork chops until browned on both sides, remove to baking dish or sided baking sheet.

Pop into the oven for 25- 30 minutes. Meat thermometer should reach 145 degrees.

While chops are baking, make the sauce in the same fry pan you sauteed the chops in, scraping up all the browned bits. Add cream and mustard to taste. Season with salt. 

Serve the chops with a drizzle of mustard sauce. Enjoy!