Most people stuff center cut pork chops with rice or cornbread stuffing.
Often, even boudin can be found in these dishes. My favorite stuffing
is to buy a garlic or green onion fresh sausage and blend it with
shrimp, crawfish or crab–whatever’s in season. I then
braise it in a black skillet. Wow, what a dish!
4 (1¼–1½ inch thick) center cut pork loin chops
4 (6-inch) links fresh, green onion pork sausage
1 cup (60–70 count) shrimp, peeled and deveined
salt and cracked black pepper to taste
granulated garlic to taste
½ cup melted butter
¼ cup minced onions
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup minced garlic
¼ cup sliced green onions
¼ cup Italian bread crumbs
1½ cups chicken stock
¼ cup vegetable oil
Have your butcher cut a pocket into center of chop, where stuffing
will eventually be placed. Season pork chops inside and out using
salt, pepper and granulated garlic. Set aside. Preheat oven to 350°F.
In a cast iron skillet, melt butter over medium-high heat. Sauté
onions, celery, bell peppers and garlic 3–5 minutes or until
vegetables are wilted. Add shrimp and green onions. Sauté
2–3 minutes or until shrimp are pink and curled. Remove from
skillet onto cookie sheet to allow to cool to room temperature.
Remove casing from sausage. In a medium mixing bowl, place sausage
and cooled shrimp mixture. Blend well and sprinkle in bread crumbs.
Blend and season lightly with salt, pepper and granulated garlic.
NOTE: Remember that the sausage is already seasoned. Place an equal
amount of stuffing in each pork chop and secure opening with a toothpick
to keep it closed while cooking. In a cast iron skillet, heat vegetable
oil over medium-high heat. Brown pork chops well on both sides then
add chicken stock. Bring stock to a rolling boil, cover, remove
from heat and place in preheated oven for 1 hour and 15 minutes.