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Zesty Stuffed Pork Chops with Tangy Dijon Slaw

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4 bone-in, 1 1/4 inch thick pork chops
2 links mild italian sausage
2 1/4 cups Zesty Garden Herb marinade
1/2 cup dijon mustard
1 bag shredded cole slaw mix
Fresh ground pepper
8 toothpicks


1.  Make a 4-inch incision three quarters of the way to the bone to create a pocket for the sausage.
2.  Prick the pork chops with a fork all over and marinate in 1 1/2 cups of marinade for at least 30 minutes but overnight is recommended.
3.  Preheat oven to 350 degrees.
4.  Prepare the slaw first to allow it to marinate while you prepare the chops. In a small bowl, whisk together 3/4 cup of marinade with dijon until combined. Pour over the slaw mix, toss until thoroughly combined and set aside.
5.  Cook the sausage in a skillet, breaking it apart into crumbles until fully cooked with no pink. 
6.  Pat the pork chops dry with paper towels and place on a cutting board.
7.  Stuff each chop with sausage and use the toothpicks to secure the stuffing inside each chop. Trim toothpick to the thickness of the chop so it doesn’t interfere with searing.
8.  Season both sides of the chops with salt and fresh ground just before cooking.
9.  Heat a large skillet over medium-high heat until hot, add just enough oil to coat the bottom of the pan and allow it heat up to a light smoking.
10.  Gently place pork chops in the pan, making sure not to overcrowd the pan. Sear in two batches if necessary.
11.  Sear one side for 2-3 minutes until golden brown and transfer to a rimmed baking sheet. Finish up with second batch if needed.
12.  Place the chops to finish in the oven for approximately 30 minutes until an internal temperature of 140 degrees nearest the bone.
13.  Allow the chops to rest on a clean cutting board or serving dish for 10 minutes before serving.
14.  Serve slaw on the side of the stuffed pork chops.