• Tommy Centola

Boudin Stuffed Pork Chops

Updated: Jan 4

While grocery shopping one day, I found some double-cut pork

chops that I thought would be great for stuffing. I then started asking

myself, what kind of stuffing I was going to make. A little while later,

I saw some Boudin in the sausage area. The light bulb in my head

went off. So here is the result. If you wish, you can use some Bourbon

Glaze (See Previous Post) to give it another layer of flavor.

4 Pork Chops center cut 1½ inch thick

1 package Boudin Sausage casing removed

Creole Seasoning Blend

Bourbon Glaze (optional)

Preheat oven to 425 degrees. Cut pockets in the pork chops and

stuff with Boudin. Secure the pocket with toothpicks. Sprinkle both

sides of the chop with Creole Seasoning. Cook pork chops for 25

minutes.

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