Tuesday, August 26, 2014

Andouille Sausage Stuffed Pork Chops

If Emeril Lagasse's expression "PORK FAT RULES" holds any merit whatsoever, then today's recipe would be its undisputed KING!  Oh yes, I am taking pork chops to a whole new level today with my ANDOUILLE STUFFED PORK CHOPS.  These were AMAZING and I KNOW you are going to love them!  I can't wait to show you how I made them!

Let's get started!

Andouille Stuffed Pork Chops:
*Prep Time: 20 min.  *Cook Time: 40 min.  *Difficulty:  Easy  *Servings: 4-6 chops


  • 4-6 1 inch cut Pork Loin Chops
  • 1/2 lb. Andouille Sausage, removed from casing
  • 1 Onion, diced
  • 2 Stalks of Celery, diced
  • 1/2 Bell Pepper, diced
  • 3 Cloves of Garlic, minced
  • 2 c. Bread Crumbs
  • 1/2 c. Chicken Broth
  • 1 tsp. Paprika
  • 1 tsp. Cajun Seasoning
  • Salt and Pepper
  • Olive Oil
  • Thyme

To begin, pre heat your skillet over a medium/high heat and a 2-3 tbsp. of oil.

If your sausage came in a casing, you will need to remove that.

Add the sausage to your hot skillet and cook until it is no longer pink on the inside and browned.

While the sausage is cooking, take a moment to chop up the celery, onion, green pepper and garlic.  This is also known as the Holy Trinity in Cajun cooking.  See, ya learn something new everyday.

Once the sausage is done, remove it from the pan and add the onions, peppers, celery, and garlic to the pan. Cook until the onions become soft and translucent.

Now it is time to assemble out stuffing.  To a mixing bowl add the sausage, onions, peppers, celery, and garlic.

To that you will add the bread crumbs.

Next you will add the chicken stock, or as I did here, bouillon and water.

Stir it all together until you have a "stuffing" like consistency.

For the pocket in your pork chop, you will need to make a lengthwise incision, using a paring knife in the side of your chop.  Be sure that you do not cut all the way through.  You are making a pocket, not a book.

Now, using a spoon, stuff the chop with your desired amount of stuffing.

Season the top half of the chop with a little salt, pepper, paprika, and Cajun seasoning.

Place it into your hot skillet, seasoned side down, and brown for two minutes.
Season the other side and flip.

Place a sprig of fresh thyme on each chop.

Place the chops into a preheat 350 degree oven for 15 minutes.

After 15 minutes, remove the skillet from the oven and place a tbsp. of butter on each chop.
Return to the oven and cook for another 15 minutes or until the internal temperature reads 160 degrees.

Oh.my.goodness!  Look at how succulently gorgeous that is!!  Oh and the flavor!  It is out of this world!  Spicy, but not too spicy.  Juicy, tender, I could go on and on.  I like to serve this with a nice, fresh, crisp salad or perhaps steamed vegetables because this is one thick and rich chop!  Ladies and gentleman, pork fat DOES INDEED rule and this is the perfect example as to why!  Enjoy!

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


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