This one is a big hit, and I'll show you how to stuff
pork chops like you probably haven't seen yet. This Cajun Stuffed
Pork Chop Recipe is down to heart Louisiana Cooking and if it's not,
I'll refund your free admission to this site!!! Is that a guarantee
Traditionally Stuffed Pork Chops are 1" to 1
1/4" pork chops with a pocket slit in them, then a stuffing is
inserted. Pretty simple. Can you find these at your local grocery?
Maybe in some places but not all. Do you have time or will you take
the trouble to call your local butcher and have him cut special
chops just for you (at a high(er) price)? Maybe, but, probably
Well... your local grocer sells pork
chops...regular old pork chops. That's all you need with this.
Surprised?... Let's get to it...
The stuffing will be crawfish based... you
could use other things I guess, but I haven't tested those yet... be
daring if you wish!
This recipe will take care of 12 to 14
chops... don't worry you can freeze the ones you prepare and don't
Rinse and pat dry the pork chops, rub with a
little honey and season with the above ingredients. Set in the
fridge while you fix the stuffing.
1 onion diced
1/2 bell pepper diced
1 stalk celery diced
2 cloves garlic diced
1/2 cup green onions diced
Handful of fresh parsley chopped
1 lb. Louisiana crawfish rough chopped (see note 1 below)
1/2 stick butter or margarine
Salt Pepper and Creole seasoning to taste
3 slices of bread (crust removed and broken into pieces) soaked in 1
small can of evaporated milk mixed with 1 egg.
SautÚ the first three ingredients in the
butter until soft, add green onions, parsley and crawfish.
SautÚ this for a few minutes then drain and add bread. Mix well and
add seasoning until it tastes like you like. Turn off the fire and
light the oven to 350║F.
Take the chops out of the fridge and pair up
two chops of similar sizes. Cut two or three pieces of cooking twine
(you make a judgment call here) and lay them out. Put one chop down,
fill with 1/2" of stuffing and lay the other (sister) chop on
top. Tie them together as best you can.
In a little butter on a medium fire lightly
brown the pork chops. Leave this pan on the stove and don't touch it
(you'll see why in a moment).
In the pan you're going to bake them in,
layer the bottom with a few sliced onions and sprinkle some
seasoning on them. Add about 2 tbs. of water per chop to the pan.
Bake for 45 minutes covered.
While all this is happening add a little
water to the pan you fried the chops in and sprinkle a little Creole
seasoning in it. Put a low fire under it. This will make a small
amount to gravy to pour on the chops before you serve them.
Note 1: If you don't use crawfish from
your own crawfish boil they are not seasoned. You can season them
with 6 - 8 drops of liquid crab boil and a little sprinkle of Creole