New This Month

Pork Chops with Andouille-Pecan Stuffing

Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual Macque Choux Pudding.

  • Servings: 6

Source: Martha Stewart Living, December 2001

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 4 ounces andouille or other spicy sausage, finely chopped
  • 3 ounces pecans, finely chopped
  • 2 tablespoons bread crumbs
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper
  • 6 one-inch-thick pork rib chops

Directions

  1. Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the onion and garlic, and cook until they begin to soften, about 3 minutes. Add the celery and carrot, and cook until tender, about 3 minutes. Add the sausage, and cook until lightly browned, about 5 minutes. Transfer to a bowl, and stir in the pecans, bread crumbs, thyme, parsley, salt, black pepper, and cayenne; set aside to cool.

  2. Preheat oven to 350 degrees. With a sharp paring knife, make a horizontal incision along side of each chop; cut a deep, wide pocket in the chop. Fill the pork chops with stuffing; gently press pork chops to pack and secure stuffing.

  3. Heat the remaining tablespoon olive oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high heat until just starting to smoke. Saute the pork chops, in batches if necessary, until browned, about 2 minutes per side. Transfer the pork chops to a roasting pan large enough to hold all of them; bake until cooked through, about 20 minutes.

Reviews

Be the first to comment!