The Right Stuff

1. Saute the sausage until no pink remains prior to stuffing the chop. Use the sausage alone or add other ingredients before stuffing. To create a hearty bread stuffing, mix cooked sausage with chopped onions, chopped apples and stale bread cubes; add seasonings, such as sage, thyme and rosemary, and a small amount of liquid. Add chopped bell peppers, celery, walnuts or mushrooms for variety, if desired.

2. Use a sharp paring knife to make a 1- to 2-inch slice down the length of the chop, working the knife inside the cut to create a hollow interior. If cutting a bone-in chop, start cutting at the end farthest from the bone, and slice all the way to the bone. The result should look somewhat like a pita pocket.

3. Widen the opening in the pork chop with your fingers. With a spoon or by hand, pack the country sausage stuffing loosely into the pocket.

4. Place the stuffed chop in a baking pan. Bake at 425 degrees Fahrenheit oven for 5 minutes per side. After turning once, reduce heat to 375 F, cover and cook until the internal temperature reaches 160 F.