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2 Ratings
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  • 2 Ratings

Spicy stuffed chops are a beloved staple in Cajun delis and meat markets.

Recipe by Southern Living April 2012

Gallery

Becky Luigart-Stayner; Styling: Annette Joseph

Recipe Summary

hands-on:
40 mins
total:
1 hr 15 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

  • 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.

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

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