Ingredients for Stuffed Iowa Chops Oamc
- 6 (1 1/2 inch thick) bone-in pork loin chops
- Vegetable Oil
- Apple
- Parsley
- Milk
- 1 tablespoon rubbed sage
- Corn
- 1 1/2 cups dry breadcrumbs
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dijon mustard
- Honey
- Fresh Rosemary
- 1 lb ground pork sausage
- 1/2 cup chopped celery
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup packed brown sugar
- 1 tablespoon worcestershire sauce
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How to Make Stuffed Iowa Chops Oamc
- Preheat oven to 350°F (175°C).
- Prepare the stuffing: In a large bowl, combine bread crumbs, sausage, onion, celery, sage, salt, and pepper. Mix well.
- Butterfly the pork chops: Using a sharp knife, carefully cut a pocket into each pork chop, being careful not to cut all the way through.
- Stuff the chops: Fill each pocket with the prepared stuffing mixture.
- Prepare the sauce: In a saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in chicken broth until smooth. Stir in brown sugar, mustard, and Worcestershire sauce. Bring to a simmer, stirring constantly, until thickened.
- Assemble and bake: Place the stuffed pork chops in a baking dish. Pour half of the sauce over the chops.
- Bake for 30 minutes. Remove from oven, pour remaining sauce over the chops and return to the oven.
- Bake for another 30-40 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- Serve immediately or allow to cool completely before freezing. Freeze sauce separately for best results. Reheat gently when ready to serve.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
166g
Fat
19g
Carbs
23g
