Crawfish Stuffed Pork Chops

Crawfish Stuffed Pork Chops
    2T                      Oil
    To Dust              Flour
     1 each               Crawfish Cake
     2 each               Seasoned Pork Chops
     1 cup                 Pork Chop Suace
     1/2 Cup             Cooked Crawfish Tail Meat
     To garnish          Chopped Parsley

    Heat saute' pan to medium heat.  Add 2 T oil to pan.  Lightly dust seasoned pork chops in flour and shake off excess.  Add pork chops and the crawfish cake to the pan.  Brown pork chops and crawfish cakes on both sides.  Remove from pan.  On the plate, sandwich crawfish cake between two pork chops.  Add pork chop sauce to the hot saute' pan and allow to come to boil.  Allow to boil for 2 minutes, then add crawfish taill meat to sauce and cook for one minute.  Pour sauce over the pork chops and garnish with chopped parsley.

                                             Seasoned Pork Chops
Evenly sprinkle 1/4 tsp. seasoning over pork chops on both sides

                                                  Crawfish Stuffing

      1 lb Cooked Crawfish Tail Meat
       1/4 cup chopped green onions
       1/2 cup bread crumbs
        cajun season to taste
        1 egg per cake, beaten
        1/4 cup parsley
  In a mixing bowl, blend onion, egg, seasoning, and parsley.  Add crawfish to mixture and stir in breadcrumbs until all ingredients stick together.  You may need more or less breadcrumbs depending on the moisture of the crawfish.  Form stuffing into 2 oz. cakes.

                                                     Pork Chop Sauce
        1 cup heavy cream
         tsp Worcestershire sauce
         1 T.  Chopped parsley
         2 T. chopped green onion
In a mixing bowl, blend all ingredients together.