Blackened Stuffed Pork Chops

Total Time:
1 hr 57 min
Prep:
1 hr 30 min
Cook:
27 min

Yield:
5 servings
Level:
Intermediate

Ingredients
  • Crab stuffing:
  • 1/4 of each, red, yellow and green bell peppers, chopped
  • 1/4 red onion, chopped
  • 2 tablespoons garlic butter
  • 1 pound fresh crabmeat
  • 2 tablespoons freshly chopped parsley leaves
  • 1 tablespoon fresh chopped basil leaves
  • 1/4 cup bread crumbs
  • 1 fresh egg
  • Salt and freshly ground black pepper
  • Pepper jack cheese
  • Asiago Sauce:
  • About 1/2 pound shredded asiago
  • 2/3 cup half and half
  • 2/3 cup heavy whipping cream
  • Blackened seasoning:
  • 1/2 cup Spanish paprika
  • 1/2 cup cayenne pepper
  • 1/2 cup Black pepper
  • 1/2 cup salt
  • 1 cup chili powder
  • 1 cup granulated garlic
  • 1 cup granulated onions
  • 5 (1 1/2-inch thick) bone-in pork chops
  • 2 pounds angle hair pasta, cooked, for serving
Directions
Blackened seasoning:
  • For the stuffing

  • Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.

  • Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.

For the sauce:
  • Bring whipping cream and half and half to a boil. Add the asiago cheese, remove from heat.

For the seasoning:
  • Combine all ingredients in a container with a tight fitting lid.

  • Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.

  • Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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