BATON ROUGE, La. (WAFB) - Most people stuff center-cut pork chops with rice or cornbread stuffing. Often, even boudin can be found in these dishes. My favorite stuffing is to buy a garlic or green onion fresh sausage and blend it with shrimp, crawfish or crab–whatever’s in season. I then braise it in a black skillet. Wow, what a dish!
Prep Time: 1½ Hours
Yields: 4 Servings
4 (1¼–1½ inch thick) center-cut pork loin chops
4 (6-inch) links fresh, green onion pork sausage
1 cup (60–70 count) shrimp, peeled and deveined
salt and cracked black pepper to taste
granulated garlic to taste
½ cup melted butter
¼ cup minced onion
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup minced garlic
¼ cup sliced green onions
¼ cup Italian bread crumbs
1½ cups chicken stock
¼ cup vegetable oil
Have your butcher cut a pocket into center of chop, where stuffing will eventually be placed. Season pork chops inside and out using salt, pepper and granulated garlic. Set aside. Preheat oven to 350°F. In a cast iron skillet, melt butter over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted. Add shrimp and green onions. Sauté 2–3 minutes or until shrimp are pink and curled. Transfer mixture and spread onto cookie sheet to allow to cool to room temperature. Remove casing from sausage. In a medium mixing bowl, place sausage and cooled seafood mixture. Blend well and sprinkle in bread crumbs. Mix to combine and season lightly with salt, pepper and granulated garlic. NOTE: Remember that the sausage is already seasoned. Place an equal amount of stuffing in each pork chop and secure opening with a toothpick to keep it closed while cooking. In a cast iron skillet, heat vegetable oil over medium-high heat. Brown pork chops well on both sides then add chicken stock. Bring stock to a rolling boil, cover, remove from heat and place in preheated oven for 1 hour and 15 minutes or until cooked through.
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