Sausage and Peach Stuffed Pork Chops

Saw Paula Deen cooked this on her Food Network show and I knew that we would love it.  Since I only made two butterfly pork chops, each side stuffed, I cut the stuffing  recipe in 1/2. Next time I would probably not cut the stuffing in 1/2 because it was really good, and we didn't have enough to have some in every bite.  Next time I will stuff it, but then have extra to serve on the side.


Printable Version:
https://sites.google.com/site/whatscookingsherry/sausage-and-peach-stuffed-pork-chops
Ingredients:
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-oz.) 1-inch thick center-cut boneless pork chops
salt
Directions:
Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the red 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 3-4 minutes. Turn the chops and transfer the skillet to the oven to finish cooking, 20-25 minutes more. Serve immediately, spooning over any stuffing that might fall out.