Inside-Out Sausage Pork Chops

In the words of David Gomez..."The blog must go on!!". We were run out of our house for over a week and since we have such nice and hospitable friends they offered to let us stay at their house (for a small fee of course) in exchange for dinner, and since I aim to please I thought what a perfect way to try out a few more of my recipes.  I decided to do a pork chop recipe that winds up tasting like italian sausage and serve it with roasted pepper and potatoes...It was tasty!

Cook Time: 35 Minutes
Yields: 4 Servings

INGREDIENTS;

• 5-6 Boneless Pork Chops
• Salt and Pepper
• 4 TBSP EVOO
• 2 Onions (Thinly Sliced)
• 3 Cloves Garlic
• 1 TBSP Fennel Seeds
• 1 TSP Red Pepper Flakes
• 1/4 Cup Parmesan Cheese
• 1 Red, Yellow, Green, and Orange Bell Pepper

PREPARATION:

Preheat the oven to 400 degrees.

Heat 2 Tbsp EVOO in a pan over medium high heat, Salt and pepper the chops and transfer to heated pan, sear on both sides or until they are golden brown (about 3-4 minutes a side).

While the chops are browning, Toss bellpeppers with a tsp of EVOO and salt and pepper. Place in the oven and cook until they are crisp around the edges but tender to the bite. (about 20 minutes)

Transfer chops to a baking sheet and let finish cooking in the oven for 10 minutes with the peppers.


Add 1 Tsp of EVOO to the same pan the chops were cooked in and heat over med-high heat, add the thinly sliced onions, garlic, pepper flakes, and fennel seeds and saute until tender.  Place a piece of foil over the onions to smother them until they caramelize.

TO SERVE:

Serve a pork chop with a spoonfull of the caramelized onions on top and sprinkle with parmesan cheese.Its amazing how much it tastes like sausage! Serve the peppers along side and with some of your favorite style potatoes. ENJOY!!

SOME HELPFUL TIPS:

• Its easier if you chop and slice up everything before you start to cook.
• If chops are really thin, reduce cooking time.