Pork Chops with Andouille & Pecan Stuffing
Yield: 4 servings
These thick and juicy Stuffed Pork Chops are filled with an incredibly tasty andouille and pecan stuffing. When paired with a simple side dish or two, this easy-to-make main course becomes a very impressive dinner!
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 3 ounces andouille or other spicy sausage - Use either bulk sausage broken up into crumbles or ring sausage (broken up or chopped small)
- ½ cup finely chopped onion
- ¼ cup finely chopped celery
- ¼ cup finely chopped carrot
- 2 large garlic cloves minced
- ⅓ cup finely chopped pecans
- 2 tablespoons dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoons finely chopped fresh flat-leaf parsley
- pinch of cayenne pepper
- ½ teaspoon kosher salt or to taste, plus additional for sprinkling the stuffed chops
- ¼ teaspoon freshly ground black pepper plus additional for sprinkling the stuffed chops
- 4 pork rib chops that are 1'' thick
Instructions
- Heat a large cast iron skillet (or other heavy oven-safe skillet) over medium heat. Once hot, add 1 tablespoon of the oil. When oil starts to shimmer, add the andouille and brown for 2 minutes, breaking it up into smaller pieces. Add the onion, celery, and carrots, and then stir well and cook for 2 more minutes. Stir in the garlic and cook until onion is translucent and softened.
- Transfer andouille mixture to a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper. Mix well.
- Preheat oven to 350° F.
- With a sharp knife, cut a deep wide pocket into each pork chop. Divide the stuffing evenly between the 4 chops and pack it into each pocket. Sprinkle both sides of chops with a little kosher salt and freshly ground black pepper.
- Heat the same cast iron skillet again over medium high heat. Add the remaining 2 tablespoons of oil. When the oil is hot and shimmering, add the chops. Sauté until nicely browned, about 4 minutes per side.
- Immediately transfer the whole skillet with the pork chops to the oven. Bake for about 7 minutes, or until internal pork chop temperature is 140° F. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145° F. Then serve while still hot.
Video
Notes
adapted from Martha Stewart Living magazine December 2001
Nutrition Information:
Serving: 1 Calories: 533kcal Carbohydrates: 10g Protein: 30g Fat: 41g Saturated Fat: 11g Polyunsaturated Fat: 29g Cholesterol: 86mg Sodium: 547mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.