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Hands-on Time
40 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 6 servings
Photo: Becky Luigart-Stayner; Styling: Annette Joseph

How to Make It

Step 1

Preheat oven to 350°. Cook sausage in a large skillet over medium heat, stirring often, 5 to 6 minutes or until sausage crumbles and is no longer pink. Remove sausage; drain on paper towels, reserving drippings in skillet.

Step 2

Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender. Remove from heat; stir in sausage and 1 tsp. Cajun seasoning.

Step 3

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

Step 4

Cut a lengthwise slit in 1 side of each pork chop to form a pocket, cutting to but not through opposite side. Sprinkle both sides and pocket of each chop with desired amount of salt and pepper. Spoon sausage mixture into each pocket.

Step 5

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

Step 6

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

Step 7

Bake at 350° for 30 to 40 minutes or until done. Let stand 10 minutes before serving.

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