Sausage Stuffed Pork Chops (Paleo)

Without fail if I ask Daniel what he wants for dinner, he will slightly silly say “meat.” Not “steak and potatoes” or “chicken and green beans,” no just “meat.”

Well yes….I had planned on making meat, but what he really means is, “whatever you make, make sure there’s plenty of meat.”

This dish fits the bill. With this recipe, I finally used the rest of this ginormous pack of 2″ thick pork chops from Costco (my new crush).

These pork chops were stuffed with a savory stuffing of browned sausage, spinach, goat cheese, basil pesto and onion and garlic. Let me tell ya, I will definitely make these puppies again.

 

Sausage Stuffed Pork Chops:

2-3 Extra large pork chops

sea salt

pat of grass fed butter

1 cup browned italian sausage

1/4 cup onion

3 cloves garlic sliced

1 1/2 cup baby spinach

1 tsp basil pesto

1/2 cup goat cheese (room temp)

garnish with parsely (fresh or dried)

Start the oven at 400° and set out the pork chops on paper towels and salt generously on both sides and allow to sit in open air in order to dry the outsides. Meanwhile, heat a skillet on the stove to just above medium and saute the onion and garlic until the onion gets a little brown (carmelize them). Add sausage and brown and then spinach and wilt. combine these items in a bowl with goat cheese and pesto and set aside (do not rinse skillet, using it next).

I recommend cutting a 1 1/4″ slit in the side of your pork chops with shears or scissors. Then continue cutting the inside of the pork chops through that hole so all the stuffing does not stay on one side of the chops. Salt the inside of the pork chops. Stuff the pork chops with as much as will fit, but still allowing the hole to close. Tie butcher’s twine around these to keep the hole closed during searing. Heat your pan up to medium until butter sizzles. Sear pork chops for 4 minutes on each side, then top with lid and put into 400° oven for 12 minutes (or until internal temp checks out at 155°.

I served mine with mashed potatoes and roasted broccoli.

Enjoy!

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