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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 805.3
  • Total Fat: 59.2 g
  • Cholesterol: 160.9 mg
  • Sodium: 8,740.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 45.6 g

View full nutritional breakdown of Sausage & Gorgonzola Stuffed Pork Chops calories by ingredient
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Sausage & Gorgonzola Stuffed Pork Chops

Submitted by: MORCILLOR


Number of Servings: 2

Ingredients

    2 boneless pork chops- 4oz each
    1/2 lb ground Hot Italian Sausage, crumbled
    1/8 cup Pine Nuts
    4 oz Gorgonzola cheese, crumbled
    1/8 cup Sun-Dried Tomatoes, drained and chopped
    2 cups water
    1/8 cup salt
    1/16 cup Brown Sugar
    1 tsp red pepper flakes
    1/4 cup Apple Cider Vinegar
    1 tablespoon Olive Oil
    salt and pepper, to taste


Directions

Preheat oven to 350 degrees. Pierce pork chops several time with a fork; carefully cut a 1/2 in thick slit in the side of each pork chop and place in a large baking dish.

Meanwhile, heat a small saute' pan over medium heat, add sausage and cook until browned. In a medium mixing bowl, combine crumbled cooked sausage, toasted pine nuts, cheese and tomatoes; mix well. Chill for at least 1 hour in refrigerator.

In a large mixing bowl, combine water, salt, brown sugar, red pepper flakes and apple cider vinegar and mix well; pour over pork chops. Cover and let brine in refrigerator for 45 minutes.

Heat oil in a large saute' pan over medium-high heat. Remove pork chops from brine, discard brine and pat pork chops dry with a paper towel; season with salt and pepper to taste. Sear chops for 4 minutes per side.

Using a spoon, scoop sausage mixture into pork chop slits and secure with a toothpick if necessary; return to baking dish and bake for 30 minutes. Remove from oven and let rest for 5 minutes before serving.


Number of Servings: 2

Recipe submitted by SparkPeople user MORCILLOR.






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