Italian Sausage-Stuffed Pork Chops and Apples

• Stuffing Mixture
• 1 each baguettes (24 inch)
• 3/4 cup olive oil, divided
• 1/4 cup butter
• 3 cups Vidalia onions, julienned King Sooper's 1 lb For $0.99 thru 02/09
• 4 each garlic cloves, halved, thinly sliced
• - bulk Italian sausage, cooked, drained and crumbled
• 2 qt. baby spinach leaves
• 1 cup Italian parsley, chopped
• 3 cups chicken broth
• 1/2 cup whipping cream
• 1/2 cup Parmigiano Reggiano cheese, freshly grated
• to taste salt and pepper
• 32 each bone-in center-cut pork chops (10 oz. each), 1-1/4 inches thick Safeway 1 lb For $1.99 thru 02/09
• Apple Mixture
• 2/3 cup applewood-smoked bacon, small dice Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup dry white wine
• 2 each shallots, sliced
• 2 each bay leaves
• 1 qt. whipping cream
• 1 cup GREY POUPON Country Dijon Mustard
• 4 each Granny Smith apples, peeled, cut into 1/4-inch-thick slices

1. Stuffing Mixture: Cut baguettes into 1/2-inch cubes.
2. Toss with 1/2 cup of the oil (or with 1/4 cup of the oil for trial recipe).
3. Spread onto bottoms of parchment paper-lined full sheet pans.
4. Bake in 300 degrees F-convection oven 4 to 6 min.
5. or until lightly browned.
6. Meanwhile, saute onions and garlic in butter and remaining 1/4 cup oil (or in remaining 2 Tbsp.
7. oil for trial recipe) on medium heat 6 to 8 min.
8. or until onions are translucent.
9. Add sausage, spinach, parsley and toasted bread cubes; mix lightly.
10. Stir in broth, cream and cheese.
11. Season with salt and pepper.
12. Return to sheets pans; cool completely.
13. Apple Mixture: Cook bacon until slightly crisp; drain fat from pan.
14. Stir in wine, shallots and bay leaves.
15. Bring just to boil on medium heat.
16. Reduce heat to medium-low; continue to cook 4 min.
17. or until most of the wine has evaporated.
18. Stir in cream; bring to boil.
19. Reduce heat to medium-low; cook 10 min.
20. or until mixture is reduced by half.
21. Pour through strainer; return liquid to pan.
22. Add mustard; beat with wire whisk until well blended.
23. Add apples; cook 1 to 2 min.
24. or until crisp-tender.
25. Remove and discard bay leaves.
26. Cut 1-inch-long slit next to bone of each chop.
27. Work the knife into the meat to form a pocket for the stuffing.
28. Fill each with about 1/4 cup of the Stuffing Mixture.
29. Season outsides of chops with salt and pepper.
30. For each serving: Grill 1 chop on medium-high heat 8 to 9 min.
31. on each side or until chop is cooked through (160 degrees F) and stuffing is heated through.
32. Place on serving plate; top with about 1/4 cup of the Apple Mixture.

stuffing mixture, baguettes, olive oil, butter, vidalia onions, garlic, italian sausage, baby spinach leaves, italian parsley, chicken broth, whipping cream, cheese, salt, center, apple mixture, bacon, white wine, shallots, bay leaves, whipping cream, apples

Taken from www.kraftrecipes.com/recipes/italian-sausage-stuffed-pork-chops-apples-110118.aspx (may not work)