• 4servings
  • 240minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Porkchops (butterflied)

  2. 1/2 country sausage

  3. bag of stuffing croutons

  4. 1 can chicken stock

  5. 1 1/2 t. chili powder

  6. 1 T parsley

  7. black pepper

  8. 3 T garlic

  9. corn starch

  10. 1/2 c. white wine

  11. flour

Instructions Jump to Ingredients ↑

  1. brown sausage add croutons and chicken broth mix stuff porkchops __Flour Mixture__

  2. Flour Pepper chili powder Parsley Roll porkchops in flour mixture Sear in EVOO on high heat to brown place into casserole dish with high sides In Pan that you seared porkchops add 1/2 c. water on high heat (This will make a great broth from the remnents left in the pan)

  3. Add garlic add wine add cream bring to simmer add corn starch to thicken slightly (not too much as it will also thicken while cooking in the oven from the stuffing)

  4. Pour over chops cover and bake at 300 for 4 hours This dish can be served multiple ways:

  5. With most any pasta mashed potatoes (sauce will make an awesome gravy)

  6. Red potatoes In this dinner I will be serving it with a spinach and tomato pasta which I added the last hour into the dish so we could go cross country skiing Enjoy your supper!


Send feedback