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