Cajun Stuffed Pork Chops

[CDN]

I recently wanted cook cook something really unique to put here on www.oldwoodfiregrill.com, and so after a lot of debate, I consulted my Louisiana Cajun cooking connection, and she suggested Cajun style stuffed pork chops. And she has never been wrong before, so I was all ears to hear her methods and suggestions. The only thing I did different from her original recipe was to smoke cook the pork chops on the Weber Kettle, as opposed to pan frying or oven cooking. I'm here to tell you, as the Cajuns would say, it was "ca c'est beaucoups bien!"

What you'll need:

Thick cut pork chops, about 1 1/4" to 1 1/2" thick (I used boneless pork chops for this cook, but pork chops with bones would do fine)

1/4 cup finely chopped onion

1/4 cup finely chopped bell pepper

1/4 cup finely chopped celery

About 1/2 of a link of Andouille sausage

Crusty bread, cubed

Chicken broth, approximately 1/2 cup

1/4 cup crab meat, chopped finely (I cheated with imitation crab for this cook)

Cajun Seasoning

Olive oil

Pecan or hickory wood or chunks

Start out by building a medium fire in your cooker, around 300 degrees. For this cook I used the Weber Kettle, so for me, that means a full chimney of lump charcoal, about half lit when dumped into the grill. Bank the charcoal on one side, creating a hot side and a cool side. Toss a couple of chunks of wood on the coals to get a little smoke going while the coals are burning to cooking temp. Remove the casings from the Andouille sausage and brown in a skillet with a little olive oil until it crumbles easily.





Once the sausage has browned, strain it and reserve some of the drippings. In the same pan, add the chopped celery, onions and bell pepper and lightly saute. Once they have softened a little, add the browned sausage back to the pan, season with Cajun seasoning and stir to mix thoroughly. Pour the mixture into a bowl and add the cubed bread. Stir in chicken broth a little at a time, until you reach a nice sticky consistency. Add the chopped crab and stir to mix.



Cut a slit in each pork chop to create a "pocket". Spoon the mixture into the pocket.





Once the pork chops have been stuffed, put a light coat of olive oil on the outside and season with Cajun seasoning.



Put the stuffed pork chops on the grate on the opposite side from the coals. Close the lid, situating so that the vent is directly over the pork chops, so as to draw the smoke over them. Cook them for about 45 minutes at 300 degrees, flipping half way through, or until a toothpick inserted into one yields juice that runs clear.



When done, plate them up and serve hot! Bon appetite!

[BOSMECH]

Oh my fricking god those look so so good I can smell them here.
I bet they are better than Sonnys BBQ ribs.

[SonnyT]

Looks great and now I am very hungry!

[tiretrx]

I love your threads, and dread them, at the same time. The food looks soooo good, but the angst of not being able to take a bite, is killer Thanks for sharing, you're the man

[CDN]

Originally Posted by tiretrx

I love your threads, and dread them, at the same time. The food looks soooo good, but the angst of not being able to take a bite, is killer Thanks for sharing, you're the man

Thank you very much, I really enjoying cooking and eating with all of you guys, even if we can't "eat"!!

[BOSMECH]

Originally Posted by CDN

Thank you very much, I really enjoying cooking and eating with all of you guys, even if we can't "eat"!!

Ok thats it.
Look I can be in Atlanta in about 2 1/2 hours from Boston, and I do plan on moving back to Atlanta soon as that is the headquaters for my job so you had better have me over for dinner after showing me food like that.
Also my dad is retired from the CIA so I have fiends if you know what I mean.

Thanks for your threads.

[Rupe]

Oh WOW! Those look Awesome! Thank you for the future Dinner!

Rupe

[skunky]

Man that looks good, I live in pleasanton texas just south of san antonio I'm gonna have to cook me some using mesquite wood Darn i can taste them already.

[PA318Guy]

I had to get a bigger napkin to catch the drool! Wow those look really good! Thanks for the recipe, we'll have to see if we can do those justice!

[CDN]

Originally Posted by BOSMECH

Ok thats it.
Look I can be in Atlanta in about 2 1/2 hours from Boston, and I do plan on moving back to Atlanta soon as that is the headquaters for my job so you had better have me over for dinner after showing me food like that.
Also my dad is retired from the CIA so I have fiends if you know what I mean.

Thanks for your threads.

Well in typical southern hospitable style, you let me know when you get down here and I will absolutely have you come over and we will cook up something good!

[xdiver86]

You Know CDN that you should post the warning " Large bath towel bib is required to read this thread",when you show food that looks like this!!

[smithbd2]

Saw this thread this morning, showed it to the wife. She liked it and that's what we had for supper tonight. They were awesome! She put some jalapenos in them also, very good. Thanks for sharing.

[Indy452]

Thanks CDN....This ones goin in the file box.

[BOSMECH]

Originally Posted by CDN

Well in typical southern hospitable style, you let me know when you get down here and I will absolutely have you come over and we will cook up something good!

Well CDN I am trying to move back to Georia as I can, It is going to take some time. But when I do get back I will be more than glad to welcome you to my house for some good food also.

[CDN]

Originally Posted by BOSMECH

Well CDN I am trying to move back to Georia as I can, It is going to take some time. But when I do get back I will be more than glad to welcome you to my house for some good food also.

And I will gladly take you up on it! Just out of curiousity, what part of Ga are you looking to move to?