Peach and Sausage-Stuffed Pork Chops with White Balsamic Reduction

• 4 thick center-cut boneless chops
• 1/2 pound hot or sweet sausage, crumbled
• 1 1/2 tablespoons chopped fresh rosemary
• 2 peaches, sliced or diced depending how you would like
• 1 cup white balsamic vinegar
• 1/4 cup honey, maple or brown sugar

Preheat the oven to 400 degrees.In a large skillet over medium-high heat, add the sausage and brown, breaking the meat up for about 3 minutes. Stir in the rosemary and cook for 1 minute more. Remove sausage from pan, leaving rendered oil in the pan. Combine sausage  in a bowl with the peaches.

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 pepper, and then stuff the chops with the filling, and surrounding the chops with any remaining filling.

Bake in a large ovenproof skillet, 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, 30 minutes more or until cooked through. While chops are baking, combine balsamic and honey in a sauce pan over medium and let come to a boil, simmer on low and allow it to reduce to about half. It should be thick and coat the back of a spoon. Spoon Balsamic reduction over the top of the chops.

Buon Appetito!

Sara ~Fresh Foodie Mama~