Some food is just better when it is stuffed with other food. These pork chops are certainly proof of that. The Frenched* style pork chop keeps moisture in, while the breaded filling adds a delicious new dimension to your pork.
*Frenched – the meat is cut away from the end of a rib or chop, so that part of the bone is exposed, usually for esthetic reasons
In a large bowl, combine cubed bread, ground sausage, diced onion, diced celery, Sauvignon Blanc, Napoleon® Fire Roasted Garlic Sauce, shredded mozzarella cheese, chopped fresh thyme, chopped fresh sage, and Napoleon® Creole Cajun Seasoning. Mix well.
Using a sharp knife, make a 2 – 3” deep incision on the side of each pork chop to form a pocket in the center, taking care not to cut through the other side.
Stuff each pork chop with about ½ – ¾ cup of the stuffing mixture, packing stuffing tightly into each pocket. Season pork chops with Napoleon® Creole Cajun Seasoning, pressing the seasoning into the meat to adhere.
Place stuffed pork chops onto a tray, cover and refrigerate for a minimum of one hour to allow the stuffing to set.
Preheat grill to medium heat.
Grill pork chops for 10 – 12 minutes, turning once, until lightly charred. Move chops to top rack of grill, close lid and allow to roast for an additional 8-10 minutes, turning every 2 minutes and basting with Napoleon® Fire Roasted Garlic Sauce, or until pork is fully cooked and stuffing is hot throughout. Remove from grill and allow to cool for 1-2 minutes. Serve immediately with extra Napoleon® Fire Roasted Garlic Sauce on the side.