Stuffed Pork Chops

Stuffing:
1 cup shrimp, chopped
1 tablespoon butter
Tony Chachere's seasoning salt to taste
1/2 cup leeks, chopped
1 clove of minced garlic
1/3 cup celery, chopped
1 cup frozen spinach, thawed
Pork Chops:
4 pork chaps, one inch thick for stuffing
Tony's Chachere's seasoning salt to taste
Pinch of cumin for each chop
Flour for dusting
1/3 cup green onion, chopped
1/3 cup onion, chopped
1/4 bell pepper, chopped
1/2 cup onion
1/4 cup fresh parsley
1 clove garlic, minced
1/2 cup white wine
2 tablespoons soy sauce
1 teaspoon Tabasco sauce

Stuffing:
In a large non-stick skillet, add butter on medium high heat. Add shrimp salt to taste. Cook for 1 minute. Add leeks, garlic and celery. Smother for 2 minutes. Add spinach; salt to taste again. Cook for 5 minutes. Remove from heat, cool.

Pork Chops:
Chops should be split down the middle for stuffing. With a meat mallet, beat each side of each chop until about 1/4 inch thick. This will form a pocket for stuffing. Season each chop with Tony's seasoning salt. Sprinkle with cumin. Stuff each chop with about 1/2 cup of stuffing. With the sides of each chop closed around the stuffing, tie the chops with baker's twine or string so that the stuffing will not fail out when frying.

Dust each chop with flour. Heat Lou Ana vegetable oil in a large non-stick skillet until very hot. Add chops, sear on both sides, until dark brown. Remove chops. Add green onions, parsley, garlic and bell pepper. Cook for 2 minutes on medium heat. Add wine, 1/2 cup water soy sauce and Tabasco sauce. Add chops and cook on each side for 15 minutes.

Serves 4.


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Cajun Country -- New Iberia, Louisiana