Categories: Pork- Main Dish
Ingredients
- 1/2 lb. andouille sausage, casings removed
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 3 garlic cloves, minced
- 1 Tbsp. Cajun seasoning, divided
- 2 cups French bread cubes
- 1/2 cup chicken broth
- 6 (2-inch-thick) bone-in center-cut pork loin chops
- 2 Tbsp. paprika
- 2 tsp. pepper
- 2 Tbsp. olive oil
- fresh thyme for garnish
Directions
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Preheat oven to 350 degrees. Cook sausage in a large skillet over medium heat, stirring often, 5 to 6 minutes or until sausage crumbles and is no longer pink. Remove sausage, drain on paper towels, reserving drippings in skillet.
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Saute onion and next 3 ingredients in hot drippings 5 minutes or until tender. Remove from heat; stir in sausage and 1 tsp. Cajun seasoning.
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Stir together sausage mixture, bread cubes and chicken broth in a large bowl.
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Cut in lengthwise slit in 1 side of each pork chop to form a pocket, cutting to but not through opposite side. Sprinkle both sides and pocket of each chop with desired amount of salt and pepper. Spoon sausage mixture into each pocket.
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Stir together paprika, pepper, and remaining 2 tsp. Cajun seasoning; rub over chops.
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Cook 3 pork chops in 1 Tbsp. olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish. Repeat with remaining pork chops and olive oil.
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Bake at 350 degrees for 30 to 40 minutes or until done. Let stand 10 minutes before serving.