Andouille-Stuffed Pork Chops Recipe

Name: Andouille-Stuffed Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound andouille sausage, casings removed; 1/2 cup finely chopped onion; 1/4 cup finely chopped celery; 1/4 cup finely chopped green bell pepper; 3 garlic cloves, minced; 1 tablespoon Cajun seasoning, divided; 2 cups French bread cubes; 1/2 cup chicken broth; 6 (2-inch-thick) bone-in, center-cut pork loin chops; 2 tablespoons paprika; 2 teaspoons pepper; 2 tablespoons olive oil; Garnish: fresh thyme

Servings: persons

1/2 pound andouille sausage, casings removed
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
3 garlic cloves, minced
1 tablespoon Cajun seasoning, divided
2 cups French bread cubes
1/2 cup chicken broth
6 (2-inch-thick) bone-in, center-cut pork loin chops
2 tablespoons paprika
2 teaspoons pepper
2 tablespoons olive oil
Garnish: fresh thyme

1
Preheat oven to 350u00b0. 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.
2
Saute onion and next 3 ingredients in hot drippings 5 minutes or until tender. Remove from heat; stir in sausage and 1 tsp. Cajun seasoning.
3
Stir together sausage mixture, bread cubes, and chicken broth in a large bowl.
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.
5
Stir together paprika, pepper, and remaining 2 tsp. Cajun seasoning; rub over chops.
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.
7
Bake at 350u00b0 for 30 to 40 minutes or until done. Let stand 10 minutes before serving.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound andouille sausage, casings removed, 1/2 cup finely chopped onion, 1/4 cup finely chopped celery, 1/4 cup finely chopped green bell pepper, and more.

Yes, Andouille-Stuffed Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille-Stuffed Pork Chops

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