Blue Moonandreg; Blackened Pork Chops
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1243
- Total Fat
- 92 g
- Saturated Fat
- 42 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 87 g
- Cholesterol
- 370 mg
- Sodium
- 1667 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1243
- Total Fat
- 92 g
- Saturated Fat
- 42 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 87 g
- Cholesterol
- 370 mg
- Sodium
- 1667 mg
Ingredients
Directions
- Description
- Spring is calling, and so is this amazing dish of blackened pork chops stuffed with andouille, mozzarella, and mascarpone, served with lemon-parsley tomatoes.
- Pairing
- Blue Moon® Spring Blonde Wheat Ale is brewed with orange and lemon peel for a little extra zing, which pairs perfectly with pork, sausage, and vegetables.
- Pre-heat the oven to 350 degrees F.
- To stuff the pork chop, insert a thin boning knife into the middle of the chop, starting by the bone. Use the knife to create a pocket, cutting horizontally.
- To make the stuffing, mix sausage, mozzarella, and mascarpone. Season with salt and pepper to taste.
- Using your fingers, stuff about 1/4 of stuffing into each chop. When finished, coat with blackening spice and refrigerate 30 minutes. In cast-iron pan with about 1/2 inch of oil in pan. Heat oil until smoking. Add chops, searing for about 1 minute on each side. Remove from heat and put on a baking sheet. Bake for 15 to 25 minutes until cheese is oozing and pork is medium. Let rest five minutes.
- While pork is cooking, dump oil from pan, then add tomatoes and lemon juice. Cook about five minutes over high heat until tomatoes are hot and blistering. Add butter then remove from heat. Add parsley to tomatoes, one chop on each plate and top with tomatoes.
