Pork Chops with Andouille & Pecan Stuffing

1. 1

   Heat 1 tablespoon of the oil in a large cast iron skillet (or other heavy oven-safe skillet) over medium heat.

2. 2

   Add the andouille and brown for 2 minutes.

3. 3

   Stir well and add the onion, celery, and carrots, and cook for 2 more minutes.

4. 4

   Add garlic.

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   Stir and cook until onion is translucent and softened.

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   Scrape into a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper.

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   Mix well.

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   Preheat oven to 350 degrees F.

9. 9

   With a sharp knife, cut a deep wide pocket in each chop.

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    Divide the stuffing evenly between the 4 chops and pack into each pocket.

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    Sprinkle both sides of chops with a little kosher salt and freshly ground black pepper.

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    Heat the same cast iron skillet again over medium high heat.

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    Add the remaining 2 tablespoons of oil.

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    When the oil is hot and shimmering, add the chops.

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    Saute until browned, 4 minutes per side.

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    Then immediately transfer the whole skillet with the chops to the oven.

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    Bake for 7 minutes.

18. 18

    This should yield an internal pork chop temperature of about 140 degrees F. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145 degrees F.

19. 19

    Source: I wish I knew where this recipe came from!

20. 20

    I adapted what I had of a partial copy of a recipe, with no source info on it.

21. 21

    And I cant find anything online that resembles it.

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