January 4, 2010

Cajun Stuffed Pork Chops

mmmmmmm..... now this is something to set your teeth into - pure southern with a little nudging of Louisianan flavor. Enjoy!


Cajun Stuffed Pork Chops


6 rib pork chops, 1 to 1 1/2 inch thick
1/3 cup finely diced Andouille sausage or another spicy sausage
4 tablespoons butter or margarine
1/4 cup chopped onions
1 rib of celery, chopped
3 tablespoons chopped red or orange bell peppers
4 cups coarsely crumbled corn bread or dry French bread
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
2 tablespoons lard, shortening or oil

Using a sharp pointed knife, make a slit in the fatty side of the chop by working the knife inside the chop, cutting almost to the other side (or to the bone) without cutting through it and widening the size of the original slit. Set aside.

Preheat oven to 350 degrees F. Melt butter in skillet and add the sausage, onions, celery and green peppers. Cook until light brown stirring as it cooks.

Remove from heat and stir in the cornbread or French bread, salt and seasonings mixing well.

Spoon the stuffing into each pork chop pocket and tie with kitchen string or use 1 or 2 wooden toothpicks to close the opening.

Melt lard in a skillet and brown chops lightly turning to brown both sides.

Place chops on a rack in a roasting pan, add 1/2 cup of boiling water to the bottom and bake for 45 minutes to an hour or until tested done. Additionally, omit the water and cover with aluminum foil cooking for 30 minutes, uncover and finish baking until done. Cook any remaining stuffing, adding a little broth, in a pan along side the roaster until done.

Note: Sometimes I use 1 cup cooked rice (either long-grain white or wild rice) instead of the bread. Adding a little cheese is also good with rice.

18 comments :

  1. Oh, yeah. I could really enjoy some of these chops right about now! Wonderful combination of flavors.

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  2. Hi Drick,
    Happy New Year 2010 to you. This is delish ! Thanks for sharing :)

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  3. What a great way to cook pork. Im never quite sure what flavours to add to it but this sounds great.

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  4. Wow as well. They are so full of flavor Drick. I can't resist. You have to cook for me one day.

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  5. This looks good enough to blow my New Year's diet for! That stuffing would be great in all kinds of things.

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  6. Scrumptious...is all I can say =)

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  7. Umm, yum! But I thought in Cajun country, Mondays were red beans and rice days? :) Kidding. Truly, lovely pork chops!

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  8. You not only add spice but you add it with style and flavor. Once again you have outdone yourself.
    Many thanks,
    PT

    Just reposted: http://ptsaldari.posterous.com your comments would make my day.

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  9. I love Cajun flavour. Definitely would eat lots of this dish. Thanks for sharing.

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  10. I honestly didn't think pork chops could get any better. You have just proved me wrong!!! This recipe is fantastic.

    I bet your kitchen smelled great when you threw sausage, onions, celery, and green peppers onto the skillet. Yum!

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  11. ok now I am so making this, adding apples instead of onions this is really my kind of stuffing love this and you need to live closer darn it!

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  12. Good heaven, this is something to drool about... totally mouthwatering dish!

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  13. Oooh... cajun pork chops! Now THAT sounds amazing!

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  14. You are killing me, Drick! I want to go make this right now!!

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  15. Drool, drool, drool. Bib please?

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  16. What wine can I pair with this dish?

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  17. @Anonymous - we are not very picky around here- I always say, serve what you like to drink... but I would think a Riesling, or any light-to-medium-bodied wine with hints of fruit...

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