Stuffed Cajun Pork Chops


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Stuffed Cajun Pork Chops


1- 1/2" thick pork chops w/pocket cut into it


Chorizo sausage or Andouille sausage


Well mixed blend of a quality Cajun seasoning


3 heaping tablespoons of Crisco or equivalent cooking oil 


Pre-heat oven to 375 degrees.


Fill the pocket with chorizo or andouille sausage.


Roll pork chop completely in Cajun seasoning.


Heat the Crisco or cooking oil in Grandma's seasoned cast iron skillet on high heat until it starts to smoke.


Lay the pork chop into the skillet and completely sear on all sides and edges till slightly blackened.


Remove from skillet and place on oven rack with drip pan underneath.


Bake in oven for 45 minutes.


Best served with Cajun spiced green beans (the way Grandma used to make 'em with Cajun seasoning, crumbled bacon bits, and the left over bacon grease); mashed 'taters or dirty rice, and applesauce.


Recommended wine: Sokol Blosser "Evolution".