Reviews Add Rating & Review
Back to Pork Chops with Andouille-Pecan Stuffing All Reviews for Pork Chops with Andouille-Pecan Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Chops with Andouille-Pecan Stuffing Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 1 onion, finely chopped 3 garlic cloves, minced 1 celery stalk, finely chopped 1 carrot, finely chopped 4 ounces andouille or other spicy sausage, finely chopped 3 ounces pecans, finely chopped 2 tablespoons bread crumbs 2 teaspoons chopped fresh thyme 2 tablespoons finely chopped fresh flat-leaf parsley 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper Pinch of cayenne pepper 6 one-inch-thick pork rib chops
Gallery Pork Chops with Andouille-Pecan Stuffing
Recipe Summary Servings: 6
Gallery
Pork Chops with Andouille-Pecan Stuffing
Pork Chops with Andouille-Pecan Stuffing
Pork Chops with Andouille-Pecan Stuffing
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 1 onion, finely chopped 3 garlic cloves, minced 1 celery stalk, finely chopped 1 carrot, finely chopped 4 ounces andouille or other spicy sausage, finely chopped 3 ounces pecans, finely chopped 2 tablespoons bread crumbs 2 teaspoons chopped fresh thyme 2 tablespoons finely chopped fresh flat-leaf parsley 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper Pinch of cayenne pepper 6 one-inch-thick pork rib chops
Directions
Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the onion and garlic, and cook until they begin to soften, about 3 minutes. Add the celery and carrot, and cook until tender, about 3 minutes. Add the sausage, and cook until lightly browned, about 5 minutes. Transfer to a bowl, and stir in the pecans, bread crumbs, thyme, parsley, salt, black pepper, and cayenne; set aside to cool.
Preheat oven to 350 degrees. With a sharp paring knife, make a horizontal incision along side of each chop; cut a deep, wide pocket in the chop. Fill the pork chops with stuffing; gently press pork chops to pack and secure stuffing.
Heat the remaining tablespoon olive oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high heat until just starting to smoke. Saute the pork chops, in batches if necessary, until browned, about 2 minutes per side. Transfer the pork chops to a roasting pan large enough to hold all of them; bake until cooked through, about 20 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pork Chops with Andouille-Pecan Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Chops with Andouille-Pecan Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
