Recipe courtesy of Paula Nwaeze
Blackened Stuffed Pork Chops
- Level: Intermediate
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1658
- Total Fat
- 50
- Saturated Fat
- 21
- Carbohydrates
- 215
- Dietary Fiber
- 31
- Sugar
- 14
- Protein
- 100
- Cholesterol
- 325
- Sodium
- 1582
- Total: 1 hr 57 min
- Prep: 1 hr 30 min
- Cook: 27 min
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
- 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.