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
- 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
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.
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.
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.