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Cajun Stuffed Pork Chops


We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.













Trans-fat Free


2 medium apples
coarsely chopped
7 tablespoons butter, unsalted
3 tablespoons brown sugar, light
1 teaspoon vanilla extract
½ teaspoon nutmeg
Seasoning mix
½ tablespoon salt
or more to taste
1 teaspoon onion powder
½ teaspoon cayenne pepper
ground, or up to 1 teaspoon for exta spicy
¾ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon dry mustard
½ teaspoon sage
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon thyme
Pork chop ingredients
6 each pork chops
13/4" thick
¾ pound ground pork
1 cup onions
1 cup green bell peppers
2 teaspoons garlic
2 ounces green chili peppers
canned, diced, up to 4 ounces for extra spicy
1 cup pork stock
or chicken
½ cup bread crumbs
very fine
½ cup scallions, spring or green onions
finely chopped


In a food processor or blender, process the apples, 4 tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.

Set aside.

In a small bowl thoroughly combine the seasoning mix ingredients; set aside.

Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing.

In a large skillet, brown the ground pork in the remaining 3 tablespoon butter over high heat, about 3 minutes.

Add the onions, bell peppers, garlic, and 2 tablespoon of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well.

Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed.

Add the stock and cook 5 minutes, stirring frequently.

Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed.

Remove from heat.

Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand.

Prop chops with pocket side up in an ungreased 13x9-inch baking pan.

Spoon about ¼ cup stuffing into each pocket; reserve the remaining stuffing.

Bake chops with pocket up at 400℉ (200℃) until the meat is done, about 1 hour 10 minutes.

Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat.

Serve immediately with each chop arranged on top of a portion of the remaining stuffing.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 39459% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 720mg 30%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 34g
Vitamin A 13% Vitamin C 47%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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