Andouille-Stuffed Pork Chops

Name: Andouille-Stuffed Pork Chops
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams andouille sausage, casings removed; 473 milliliters French bread cubes; 1 Tbsp Cajun seasoning, divided; 59 milliliters finely chopped celery; 118 milliliters chicken broth; 3 garlic cloves, minced; 59 milliliters finely chopped green bell pepper; 2 Tbsps olive oil; 118 milliliters finely chopped onion; 2 Tbsps paprika; 2 teaspoons pepper; 6 (2-inch-thick) bone-in, center-cut pork loin chops; 6 servings Garnish: fresh thyme

Need a dairy free main course? Andouille-Stuffed Pork Chops could be an amazing recipe to try. This recipe makes 6 servings with 425 calories, 38g of protein, and 26g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of onion, bread cubes, garnish: thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven to 35

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Oven

Cook sausage in a large skillet over medium heat, stirring often, 5 to 6 minutes or until sausage crumbles and is no longer pink.

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Sausage

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Frying Pan

Remove sausage; drain on paper towels, reserving drippings in skillet.

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Sausage

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Paper Towels

Frying Pan

Saut onion and next 3 ingredients in hot drippings 5 minutes or until tender.

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Onion

Remove from heat; stir in sausage and 1 tsp. Cajun seasoning.

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Cajun Seasoning

Sausage

Stir together sausage mixture, bread cubes, and chicken broth in a large bowl.

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Chicken Broth

Bread Cubes

Sausage

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Bowl

Cut a lengthwise slit in 1 side of each pork chop to form a pocket, cutting to but not through opposite side.

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Pork Chops

Sprinkle both sides and pocket of each chop with desired amount of salt and pepper. Spoon sausage mixture into each pocket.

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Salt And Pepper

Sausage

Stir together paprika, pepper, and remaining 2 tsp. Cajun seasoning; rub over chops.

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Cajun Seasoning

Paprika

Pepper

Dry Seasoning Rub

Cook 3 pork chops in 1 Tbsp. hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden.

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Pork Chops

Olive Oil

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Frying Pan

Place pork chops in a lightly greased roasting pan or large shallow baking dish. Repeat with remaining pork chops and olive oil.

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Pork Chops

Olive Oil

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Baking Pan

Bake at 350 for 30 to 40 minutes or until done.

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Oven

Let stand 10 minutes before serving.

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Ingredients

Servings:

227grams

andouille sausage, casings removed 473milliliters

French bread cubes 1Tbsp

Cajun seasoning, divided 59milliliters

finely chopped celery 118milliliters

chicken broth 3

garlic cloves, minced 59milliliters

finely chopped green bell pepper 2Tbsps

olive oil 118milliliters

finely chopped onion 2Tbsps

paprika 2teaspoons

pepper 6

(2-inch-thick) bone-in, center-cut pork loin chops 6servings

Garnish: fresh thyme

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.