Stuffed Pork Chops with Sausage and Apples

Prep time: 30 mins ● Cook time: 50 to 60 mins ● Yield: 4 servings and about 2 quarts extra stuffing

  • pork chops, 1-inch thick, about 1½ pounds total weight
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ pound pork sausage 4
  • ¼ cup butter (½ stick)
  • 2 to 3 ribs celery, about 1 cup, diced
  • 1 medium onion, about 1 cup diced
  • 1 large apple, cored and diced (select dense apples e.g. Granny Smith, Fuji, or Honeycrisp)
  • 1 teaspoon ground sage, if you are using unseasoned stuffing
  • ½ teaspoon thyme, if you are using unseasoned stuffing
  • 1 to 2 scoops Grown American™ Superfood
  • 6 cups dry cubed stuffing, about one 14-ounce bag 1
  • 2½ cups chicken broth
Directions: Preheat oven to 350°F and cover the bottom of a baking pan with parchment or foil for easy clean up or place a cooking rack in the pan. Use butter or pan spray to coat a 2-quart baking dish or casserole for the extra stuffing.

Make a pocket in each pork chop by cutting horizontally from fat side almost to the bone or almost to opposite side if you are using boneless chops. Sprinkle salt and pepper on the outside and inside of the chops and set aside.

To make the stuffing, remove casing from sausage and cook in a large skillet over medium heat for about 10 to 15 minutes until the sausage is fully cooked. Remove sausage from pan and set aside. If there is more than 1 tablespoon of fat in the pan, drain off excess fat leaving no more than one tablespoon. Return pan to medium heat and add butter and onions. Sauté for about 5 minutes until onions begin to soften. Add celery and apples and continue to sauté on medium heat for another 5 to 8 minutes. Add sage and thyme if you are using unseasoned stuffing, and Grown American™ Superfood. In a large bowl, combine dry stuffing, sausage, sautéed vegetables and apples, and chicken stock.

Stuff about ⅓ cup stuffing into each chop and secure with toothpicks if needed. Place remaining stuffing in prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until internal temperature of thickest part of chop registers at least 145°F.2 See Cooking Temperature Guidelines in Notes below. Remove from oven; cover with foil and let rest for 10 minutes before serving. Bake stuffing alongside chops. Stuffing will be done at 15 to 30 minutes depending on depth of casserole.

Notes: 1 If you choose to make your own stuffing, dice bread into ¼-inch cubes, set out on a sheet pan for about 2 days to dry out, or toast in a 180°F oven until bread is dried.

2Cooking Temperature Guidelines: The National Pork Board recommends cooking pork chops to an internal temperature of 145°F.
At 145°F to 150°F the pork is slightly pink throughout much of the inside and is rare.
At 150°F to 155°F the pork will have a slightly pink center and is medium.
At 155°F to 160°F the pork will very little pink in the center and is medium well.
At 165°F the pork will appear with no pink and the pork will be well done.

Roasted Brussels Sprouts with Balsamic Maple Glaze

Prep time: 10 mins ● Cook time: 45 to 55 mins ● Yield: 4 servings

  • 1 pound Brussels sprouts
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 scoop Grown American™ Superfood
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch cayenne
  • 2 tablespoons maple syrup
Directions: Preheat oven to 375°F and cover the bottom of a sheet pan with parchment or foil.

Prepare the Brussels sprouts by washing them, peeling off any outer brown or yellow leaves, cutting off the stem, and slicing in half vertically. In a medium bowl combine olive oil, balsamic vinegar, Grown American™ Superfood, salt, pepper, and cayenne. Add Brussels sprouts and toss to coat in the oil mixture. Place Brussels sprouts in one layer on the prepared sheet pan and bake for 30 to 40 minutes stirring every 10 minutes to insure even browning. Drizzle on maple syrup and continue to bake for 15 to 20 minutes more until Brussels sprouts are fork tender. Remove from oven and cool for a few minutes before serving.

Variations: When the Brussels sprouts are done, stir in ¼ to ⅓ cup toasted hazelnuts or pecans.

For a festive touch, stir in ¼ cup dried cranberries and ¼ cup toasted nuts.

As soon as the Brussels sprouts come out of the oven, toss in 1 to 2 tablespoons orange juice, and 1 to 2 teaspoons orange zest.

Toss in 2 slices diced or crumbled cooked bacon as soon you remove the Brussels sprouts from the oven.
Note: Be sure to cook the Brussels sprouts until they are very tender. Undercooked Brussels sprouts can be a bit bitter.

Nutrition Facts Servings: 4 Amount per serving Calories 166 % Daily Value* Total Fat 10.9g 14% Saturated Fat 1.6g 8% Cholesterol 0mg 0% Sodium 467mg 20% Total Carbohydrate 17.1g 6% Dietary Fiber 4.3g 15% Total Sugars 8.4g Protein 3.9g Vitamin D 0mcg 0% Calcium 46mg 4% Iron 2mg 9% Potassium 466mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Recipe analyzed by VeryWell