Blackened Stuffed Pork Chops

Recipe courtesy Paula Nwaeze, owner of Chef Point Cafe in Watauga, TX.

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Rated 5 stars out of 5
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  • Read 5 Reviews
Total Time:
1 hr 57 min
Prep
1 hr 30 min
Cook
27 min
Yield:
5 servings
Level:
Intermediate
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Ingredients

Crab stuffing:

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

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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Newest Ratings and Reviews

Read all 5 reviews

  • on April 02, 2013

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    Great dish! I did use bacon instead of crab, and I used pepper jack cheese rather than asiago. Delish!

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  • on August 30, 2010

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    My family loved this dish when I made.

    people found this review Helpful.
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  • on April 26, 2010

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    Drove over to Watauga on a beautiful Sunday spring afternoon to try out Chef Point Cafe. (It was nice they let us call ahead to put our name on the waiting list--the place was packed!. And was it ever worth the drive! "Funky Joint" it is, but the food was tops. The blackened chop was stuffed--and I do mean stuffed!--with a mountain of crab meat. Frankly, I couldn't eat it all. Which is why (when I actually prepare this recipe I think the amount of crab stuffing will easily stretch to make six servings. One cost-saving observation: the chef did not use expensive lump crab meat for the stuffing in this dish. Crab claw meat (about half the cost or less of fresh lump was used, and served very well. Now that I've seen the actual recipe, it is obvious to me why the Asiago Sauce is so rich and (as another reviewer observed can easily over-power the dish. Easy does it! Without a doubt: this is the best gas station food I've ever had! (BTW, my wife had Chef Point's famous fried chicken, and she thought ti was excellent.

    Erv & Nancy

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