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.
