Shrimp & Andouille Stuffed Pork Chops
Updated: Jan 4
I found some thick boneless pork chops at the store. I wondered how I would cook them. I had shrimp and Andouille at home, so the decision was made to stuff them. Here is the result.
4 8-ounce Boneless Pork Chops
½ pound Shrimp peeled, deveined and diced into small pieces
½ pound Andouille diced into small pieces
1 tablespoon Butter
¼ cup Onions diced
1 tablespoon Garlic, minced
¼ cup Seafood or Chicken Stock
1/3 cup Seasoned Panko Breadcrumbs
Stock or Water for pan
Preheat oven to 325 degrees.
Trim pork chops of excess fat and butterfly. Melt butter in a medium sauce pan. Add onions and garlic and cook until onions are translucent. Add shrimp and sausage. Cook until shrimp is cooked. Add ¼ cup stock and breadcrumbs and cook for 2 minutes. (You can add breadcrumbs and/or stock to reach desired consistency of the stuffing. You want it moist but not liquidly.) Season with Creole Seasoning to taste. Allow stuffing to cool.
Stuff each pork chop and secure with a toothpick or two. Lightly spray a baking dish with olive oil. Season both sides of pork chop with Creole seasoning, granulated garlic and smoked paprika then place in baking pan. Add a little layer of stock or water to the pan
Cook for 1 hour at 325 degrees. Remove toothpicks and serve. You may add a sauce if you wish, but the pork chops will be moist.