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Andouille Stuffed Pork Chops

Submitted by: Mary on 05/08/2004
3031 views
2.54 avg rating
255 votes
 
 
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Ingredients

4 T Vegetable oil
1/2 lb Andouille sausage, finely chopped
1/2 C Onion, chopped
1/2 C Bell pepper, chopped
1/2 C Celery, chopped
2 T Garlic, chopped
1 Package Atkins corn muffin mix prepared, cooled and cut into cubes

1 T Fresh parsley
2 C Chicken stock
Salt and cayenne pepper
4 Double cut loin pork chops, bone in and about 14 ozs each
16 Slices bacon, raw
2 C Beef stock

Directions

Preheat oven to 400F degrees.



In a large saute pan over medium heat add 1 T vegetable oil. When the oil is hot add the sausage and cook for about 3 minutes. Add the onions, bell peppers, and celery. Saute for about 5 minutes until the vegetables are wilted. Season with salt and cayenne pepper. Stir in the garlic. Add the low carb cornbread and stock and mix well. Season with salt and cayenne. Cook, stirring for about 2 to 3 minutes. Remove from heat and stir in the parsley. Cool the dressing.



Make a 1 to 2 inch slit on the side of the pork chop. Season the entire chop with salt and cayenne.



Stuff each pork chop with a good amount of stuffing. The chop will be very full. Wrap each chop with 4 slices bacon, making sure that each end of bacon over laps the other. In a large saute pan, heat the remaining oil When the oil is hot carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 15 minutes. Remove the chops from the pan and allow to rest for a couple of minutes before serving.



Deglaze the pan with the beef stock, reduce and reseason with salt and pepper. Serve sauce with chops.

Servings

4

Calories

12

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve chops with cooked greens, mustard, turnip, spinach etc.
 
 
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