Chorizo Stuffed Pork Chops |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A stove-top recipe and a good to use up of a couple of left over corn muffins. Ingredients:
1 tablespoon olive oil |
8 ounces fresh chorizo sausage, casings removed |
1/2 cup chopped onion |
1/4 cup chopped green bell pepper |
1/4 cup chopped celery |
2 teaspoons minced garlic |
2 corn muffins, crumbled |
4 bone in pork rib chops, pocket cut in side (1 1/4 inch thick) |
3 slices bacon, cut into 1/4 inch strips |
1 large onion, sliced |
2 tablespoons water |
3 teaspoons minced garlic |
2 tablespoons all-purpose flour |
1 (14 ounce) can low sodium chicken broth |
2 teaspoons cajun seasoning |
2 tablespoons minced flat leaf parsley |
Directions:
1. Preheat oven to 400°F
2. In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
3. When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
4. In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
5. Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
6. To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.
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