Gary Solomon
Posted April 17, 2006 07:20 AM

Gary Solomon's Italian Sausage Stuffed Pork Chops

4-1 inch thick loin pork chops
3 lg. Italian Sausages
salt & pepper
sweet paprika
cayenne pepper
rosemary
vegetable oil

Rinse and clean the pork chops. Using a boning knife cut deep pockets into the chops leaving a 1 1/2 inch opening. Remove sausage meat from the casing. Stuff pork chops with sausage. Sprinkle the chops with salt, pepper, rosemary, cayenne and sweet paprika. Brown the chops in vegetable oil in a large ovenproof skillet. Bake chops at 350F. degrees for 20 minutes. Pour the pan drippings over the pork chops when serving. Also place a small pat of butter on top of each pork chop.

Gary Solomon
www.TheRecipeExchange.com