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5.0 from 3 votes

Pork Chops with Andouille & Pecan Stuffing

These thick and juicy Stuffed Pork Chops are filled with an incredibly tasty andouille and pecan stuffing. When paired with a simple side dish or two, this easy-to-make main course becomes a very impressive dinner!

Prep Time
20 mins
Cook Time
20 mins
Total Time
39 mins
Servings: 4 servings
Calories: 533 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 3 tablespoons extra-virgin olive oil divided
  • 3 ounces andouille or other spicy sausage - Use either bulk sausage broken up into crumbles or ring sausage (broken up or chopped small)
  • ½ cup finely chopped onion
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped carrot
  • 2 large garlic cloves minced
  • ⅓ cup Finely chopped pecans
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoons finely chopped fresh flat-leaf parsley
  • pinch of cayenne pepper
  • ½ teaspoon kosher salt or to taste, plus additional for sprinkling the stuffed chops
  • ¼ teaspoon freshly ground black pepper plus additional for sprinkling the stuffed chops
  • 4 pork rib chops that are 1'' thick

Instructions

    Cup of Yum
  1. Heat a large cast iron skillet (or other heavy oven-safe skillet) over medium heat. Once hot, add 1 tablespoon of the oil. When oil starts to shimmer, add the andouille and brown for 2 minutes, breaking it up into smaller pieces. Add the onion, celery, and carrots, and then stir well and cook for 2 more minutes. Stir in the garlic and cook until onion is translucent and softened.
  2. Transfer andouille mixture to a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper. Mix well.
  3. Preheat oven to 350° F.
  4. With a sharp knife, cut a deep wide pocket into each pork chop. Divide the stuffing evenly between the 4 chops and pack it into each pocket. Sprinkle both sides of chops with a little kosher salt and freshly ground black pepper.
  5. Heat the same cast iron skillet again over medium high heat. Add the remaining 2 tablespoons of oil. When the oil is hot and shimmering, add the chops. Sauté until nicely browned, about 4 minutes per side.
  6. Immediately transfer the whole skillet with the pork chops to the oven. Bake for about 7 minutes, or until internal pork chop temperature is 140° F. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145° F. Then serve while still hot.

Notes

  • adapted from Martha Stewart Living magazine December 2001

Nutrition Information

Serving 1 Calories 533kcal (27%) Carbohydrates 10g (3%) Protein 30g (60%) Fat 41g (63%) Saturated Fat 11g (55%) Polyunsaturated Fat 29g Cholesterol 86mg (29%) Sodium 547mg (23%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 533

% Daily Value*

Serving 1
Calories 533kcal 27%
Carbohydrates 10g 3%
Protein 30g 60%
Fat 41g 63%
Saturated Fat 11g 55%
Polyunsaturated Fat 29g 171%
Cholesterol 86mg 29%
Sodium 547mg 23%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.