Stuffed Pork Chops are a Cajun favorite. This entrée is a spicy and filling dish that your entire family will love. It’s surprisingly simple for such a flavor-packed meal. Just follow our simple instructions and head over to www.Cajungorcer.com for the most authentic and affordable Cajun ingredients around.
6 center-cut pork chops, about 1-1/2 inches thick
½ cup finely chopped onions
½ cup finely chopped celery
2 Tbsp finely chopped Savoie’s Tasso
5 Tbsp olive oil, in all
2 slices of bread, cut into 1-inch cubes and toasted
¼ cup of beef broth
Salt, freshly ground black pepper and Cajun Chef Cayenne Pepper
1 large egg, beaten
Italian-style bread crumbs
Cut a pocket in each chop.
In a skillet, sauté the onion, celery and tasso in three Tbsp of oil for about 5 minutes, or until soft.
Remove them from the skillet and pat dry with paper towels.
Put them in a bowl. Add the beef broth to the onions and tasso mixture and season with salt, black pepper and cayenne.
Stir the mixture together and pour it over the toasted bread in the bowl.
Toss to mix
Divide the stuffing into six portions and stuff into the pockets of the pork chops.
Dip the chops in the beaten egg, and then dredge them in the bread crumbs, pressing in the crumbs with your fingers.
Place the chops in a lightly oiled shallow baking pan and cover them lightly with foil.
Bake at 350 F for about one and a half hours.
Or deep-fry the chops.