Tuesday, August 26, 2014

Mouth-Watering Andouille Sausage Stuffed Pork Chops Recipe

Welcome to my West Virginia kitchen!  Looking for a delicious and impressive dish to serve at your next dinner party?  My Andouille Sausage Stuff Pork Chops are sure to be a hit!  

This savory recipe combines the smoky, spicy flavors of Andouille sausage with tender, juicy pork chops for a meal that's both satisfying and easy to make.  Follow my step-by-step guide to create this delectable dish that will leave your guests asking for seconds.  I can't wait to share it with you so...

Let's get started!


For the Stuffing:
  • 1/2 lb. Andouille Sausage, removed from casing
  • 1/2 cup onion, finely chopped
  • 1/2 cup Celery, finely diced 
  • 1/2 cup green bell pepper, finely diced
  • 1 Tbsp Garlic, minced
  • 1 cup Breadcrumbs
  • 1/4 cup Chicken Broth
  • 1 Tbsp Fresh Parsley, chopped
  • 1 tsp Cajun Seasoning
  • Salt and Pepper, to taste

For the Pork Chops:
  • 4 Thick-Cut Pork Chops, bone-in or boneless
  • 2 Tbsp Olive Oil
  • Salt and Pepper, to taste


Prepare the Stuffing:

  1. Cook the Sausage:  In a large skillet over medium heat, cook the sausage from the skillet and set it aside, leaving the drippings in the pan. 
  2. Sauté the Vegetables:  In the same skillet add the onion, celery, and bell pepper.  Sauté until the vegetables are soft and translucent, about 5 minutes.  Add the minced garlic and cook for an additional minute.  
  3. Combine Ingredients:  Return the cooked sausage to the skillet.  Stir in the breadcrumbs, chicken broth, fresh parsley, and cajun seasoning.  Mix well until the stuffing is moistened and well combined.  Season with salt and pepper to taste.  Remove the heat and let cool slightly.  

Preparing the Pork Chops:
  1. Preheat the Oven:  Preheat your oven to 375°F/190°C.
  2. Prepare the Pork Chops:  Pat the pork chops dry with paper towels.  Using a sharp knife, make a pocket in each pork chop by cutting horizontally through the thickest part, being careful not to cut all the way through. 
  3. Stuff the Pork Chops:  Spoon the prepared Andouille sausage stuffing into each pork chop pocket,  packing it firmly.  Secure the opening with toothpicks if needed.  
  4. Season the Pork Chops:  Rub the outside of the pok chops with olive oil and season with salt and pepper.  

Cooking the Pork Chops:

  1. Sear the Pork Chops:  In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat.  Sear the stuffed pork chops on each side until godlen brown, about 3-4 minutes per side.
  2. Bake the Pork Chops:  Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
  3. Rest and Serve:  Remove the pork chops from the oven and let them rest for 5 minutes before serving.  This allows the juices to redistribute, ensuring the meat is tender and flavorful.


  • Choose Thick-Cut Pork Chops:  Thicker pork chops are easier to stuff and less likely to dry out during cooking. 
  • Don't Overfill:  Be careful not to overfill the pork chops with stuffing, as this can cause them to split open during cooking.  
  • Use and Instant-Read Thermometer:  To ensure the pork chops are perfectly cooked, use an instant-read thermometer to check the internal temperature. 

These Andouille Sausage Stuffed Pork Chops are a show-stopping main course that combines bold flavors with juicy tender, pork.  Perfect for a special occasion or a cozy dinner at home, this recipe is sure to become a favorite.  Try it out and let me know how it turned out in the comments below!  

And as always...

Happy Eatin' Y'all! 
~The Kitchen Wife~


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