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.
Yield
6 servingsPrep
20 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
coarsely chopped |
|
| 7 | tablespoons |
butter, unsalted
|
|
| 3 | tablespoons |
brown sugar, light
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 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
rubbed |
*
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| Pork chop ingredients | |||
| 6 | each |
pork chops
13/4" thick |
*
|
| ¾ | pound |
ground pork
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 2 | teaspoons |
garlic
minced |
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
coarsely chopped |
|
| 105 | ml |
butter, unsalted
|
|
| 45 | ml |
brown sugar, light
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
nutmeg
ground |
|
| Seasoning mix | |||
| 7.5 | ml |
salt
or more to taste |
|
| 5 | ml |
onion powder
|
|
| 2.5 | ml |
cayenne pepper
ground, or up to 1 teaspoon for exta spicy |
|
| 3.8 | ml |
garlic powder
|
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
sage
rubbed |
*
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
dried |
*
|
| Pork chop ingredients | |||
| 6 | each |
pork chops
13/4" thick |
*
|
| 340.2 | g |
ground pork
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 1E+1 | ml |
garlic
minced |
|
| 57.8 | ml/g |
green chili peppers
canned, diced, up to 4 ounces for extra spicy |
|
| 237 | ml |
pork stock
or chicken |
* |
| 118 | ml |
bread crumbs
very fine |
|
| 118 | ml |
scallions, spring or green onions
finely chopped |
|
Directions
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.
