Pork Chops with Andouille & Pecan Stuffing
Pork Chops with Andouille & Pecan Stuffing could be just the dairy free recipe you've been looking for. For $2.39 per serving, you get a main course that serves 4. One serving contains 466 calories, 35g of protein, and 32g of fat. Head to the store and pick up plus additional, dry bread crumbs, fresh flat-leaf parsley, and a few other things to make it today. 622 people were impressed by this recipe. It is perfect for Thanksgiving. It is brought to you by A Farm Girls Dabbles. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is great. Andouille-Stuffed Pork Chops, Grilled Pork Chops with Chunky Andouille Barbecue Sauce, and Pork Chops with Stuffing are very similar to this recipe.
Servings: 4
Ingredients:
3 oz. andouille or other spicy sausage, finely chopped
1/4 tsp. freshly ground black pepper, plus additional for sprinkling the stuffed chops
1/4 c. finely chopped carrot
pinch of cayenne pepper
1/4 c. finely chopped celery
2 T. dry bread crumbs
1 T. finely chopped fresh flat-leaf parsley
1 T. chopped fresh thyme
2 large garlic cloves, minced
3 T. extra-virgin olive oil, divided
1/2 c. finely chopped onion
1/3 c. finely chopped pecans
4 pork rib chops that are 1'' thick
1/2 tsp. kosher salt, or to taste, plus additional for sprinkling the stuffed chops
Equipment:
frying pan
oven
bowl
knife
stove
Cooking instruction summary:
Heat 1 tablespoon of the oil in a large cast iron skillet (or other heavy oven-safe skillet) over medium heat. Add the andouille and brown for 2 minutes. Stir well and add the onion, celery, and carrots, and cook for 2 more minutes. Add garlic. Stir and cook until onion is translucent and softened. Scrape into a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper. Mix well.Preheat oven to 350°. With a sharp knife, cut a deep wide pocket in each chop. Divide the stuffing evenly between the 4 chops and pack 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 browned, 4 minutes per side. Then immediately transfer the whole skillet with the chops to the oven. Bake for 7 minutes. This should yield an internal pork chop temperature of about 140°. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145°.
Step by step:
1. Heat 1 tablespoon of the oil in a large cast iron skillet (or other heavy oven-safe skillet) over medium heat.
2. Add the andouille and brown for 2 minutes. Stir well and add the onion, celery, and carrots, and cook for 2 more minutes.
3. Add garlic. Stir and cook until onion is translucent and softened.
4. Scrape into a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper.
5. Mix well.Preheat oven to 350°. With a sharp knife, cut a deep wide pocket in each chop. Divide the stuffing evenly between the 4 chops and pack into each pocket. Sprinkle both sides of chops with a little kosher salt and freshly ground black pepper.
6. Heat the same cast iron skillet again over medium high heat.
7. Add the remaining 2 tablespoons of oil. When the oil is hot and shimmering, add the chops. Sauté until browned, 4 minutes per side. Then immediately transfer the whole skillet with the chops to the oven.
8. Bake for 7 minutes. This should yield an internal pork chop temperature of about 140°. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145°.
Nutrition Information:
covered percent of daily need
