Recipe courtesy of Mark L Breaux
Bro's "Cajun" Stuffed Pork Chops
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 824
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 62
- Dietary Fiber
- 2
- Sugar
- 48
- Protein
- 66
- Cholesterol
- 209
- Sodium
- 1639
- Total: 13 hr 20 min
- Prep: 20 min
- Inactive: 12 hr
- Cook: 1 hr
Ingredients
4 center cut pork chops
1 pound ground (chili cut) pork
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 cup finely chopped green onions
Rub:
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cups BBQ sauce, (recommended: Bro's BBQ Sauce)
Dirty rice, red beans and tasso, praline yams and cornbread, as accompaniments, optional
Directions
- On a flat surface, use a sharp knife to make a pocket inside each of the pork chops. In a mixing bowl, combine the ground pork, salt, cayenne, granulated garlic, black pepper, paprika, and green onions; mix well. Divide the pork mixture into 4 equal amounts and overstuff the mixture into the pocket of each pork chop. Mix all the rub ingredients together in a small bowl. Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops. Preheat a grill or BBQ pit to 375 degrees F. Put the stuffed chops on the grill or BBQ pit. After 30 minutes, turn the pork chops over. After an additional 15 minutes, turn each pork chop over and begin basting each side with BBQ sauce. Grill until a pretty glaze forms and the internal temperature registers 170 degrees F on an instant-read thermometer. Serve the pork chops on top of dirty rice, with red beans and tasso, praline yams and cornbread, if desired.