Recipe courtesy of Paula Nwaeze
Episode: Funky Joints
Save Recipe Print
Total:
1 hr 57 min
Prep:
1 hr 30 min
Cook:
27 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Crab stuffing:
Asiago Sauce:
Blackened seasoning:

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Pork Chops

Recipe courtesy of Trisha Yearwood

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Sauteed Boneless Pork Chops

Recipe courtesy of Pam Anderson

Browse Reviews By Keyword