Recipe

Cajun-stuffed Pork Chops Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago New Orleans cuisine of spicy cornbread-stuffed chops. If you can take the heat, use 2 teaspoons pepper sauce—or more! Prep:20m Cook:35m Servings:4	Mountainmam
	hot spicy pork chops celery stuffing paprika peppers

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Ingredients

2 tablespoons olive oil

3/4 cup chopped green bell pepper

1/2 cup chopped onion

1 celery stalk, chopped

1 garlic clove, minced

1 cup cornbread stuffing mix

1/3 cup chicken broth

1 1/2 teaspoons paprika

1 to 2 teaspoons hot red pepper sauce

4 bone-in center-cut loin pork

1/4 teaspoon salt

Directions

Preheat the oven to 400F. Heat the oil in a medium skillet over medium heat. Add the bell pepper, onion, celery and garlic and cook, stirring, until softened, about 6 minutes. Remove from the heat. Stir in the stuffing mix, broth, 1 teaspoon of the paprika and the hot pepper sauce.

Cut a pocket in each pork chop by making a horizontal slit with a small sharp knife, cutting almost to the bone. Fill the pockets with the prepared stuffing; close the pockets with toothpicks.

Transfer the chops to a baking dish and season with the salt and remaining 1/2 teaspoon paprika. Bake until the juices run clear when the meat is pierced near the bone with a sharp knife, about 35 minutes. Remove the toothpicks; transfer the chops to a platter and serve.

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