Prep Time: 15 min
Cook Time: 30 min
Ingredients Add to grocery list
6 tablespoons olive oil, divided
Large pinch crushed red pepper flakes
1/2 pound hot or sweet sausage, casings removed, crumbled
1 1/2 tablespoons chopped fresh sage
2 peaches, peeled and diced
1 cup (1/4 pound) grated Monterey Jack cheese
1/4 teaspoon pepper, plus more for seasoning
6 (12-ounce) 1-inch thick center-cut boneless chops
Preheat the oven to 400 degrees F.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the pepper flakes and cook for 30 seconds. Add the sausage and brown, breaking the meat up with a fork, for about 3 minutes. Stir in the sage and cook for 1 minute more. Pour off the fat and transfer the sausage to a bowl. Stir in the peaches, cheese, and pepper.
With a sharp knife, cut a pocket in the side of each chop, slicing horizontally, almost through to the other side. Season with salt and additional pepper, and then stuff the chops generously with the filling.
In a large ovenproof skillet, working in 2 batches if necessary, heat the remaining 4 tablespoons oil until very hot. Sear the chops on one side until browned, 3 to 4 minutes. Turn the chops and transfer the skillet to the oven to finish cooking, 20 to 25 minutes more. Serve immediately, spooning over any stuffing that might fall out.
Maureen’s comments: Made this today for Dean and my 26 year old nephew. They both really liked this recipe a lot. I did as well. I did use canned peaches because the fresh ones I bought were just nasty and mealy and sour (I tasted them before I put them in the recipe). I had a can of peaches on hand so I substituted that and it was a good call. Fresh would taste better I am sure, but in a pinch or out of season canned or frozen work just fine in this case. I am thinking next time I make these to make extra filling and go ahead and stuff extra chops then vacuum seal them with my Food Saver and put in the freezer.