What could be better than pork stuffed inside of pork? Not much in my opinion. I cut a pocket into some nice 1 inch thick Chops, then stuffed with about 1/2 cup or so of my Boudin (squeezed out of the casings of course).
The glaze is made of two ingredients that I love with Boudin, Steen’s Cane Syrup and Creole Mustard.
Afterthought: Next time I will fold some Oysters into the Boudin Stuffing, damn I wish I had thought of that sooner!
Anyway, here is the recipe:
Boudin Stuffed Pork Chops with Creole Mustard and Steen’s Cane Syrup Glaze Recipe
4 at least 1 inch Thick Pork Chops
2 Cups Boudin, out of the casings
1 Beaten Egg
Kosher Salt, Black Pepper and Cayenne, to taste.
1 recipe Creole Mustard and Steen’s Cane Syrup Glaze (below)
Preheat an oven to 350 F degrees.
Mix the Boudin well with the egg.
Cut a pocket into the side of each chop, coming about 1/2 an inch from going through the other side. Season inside the pocket.
Stuff about 1/2 a cup of the Boudin into each chop, or as much as you can fit in without over stuffing it. Season the outside of the chops liberally with salt & black pepper, cayenne to taste.
Heat a cast iron skillet until good and hot. Brush the chops with some oil and sear on both sides until nicely browned. Finish in the oven until just cooked through and the boudin is hot. Brush with the glaze and serve with your favorite sides. I did Green Onion Mashed Potatoes and Asparagus.
Creole Mustard and Steen’s Cane Syrup Glaze Recipe
Mix all ingredients together.
Be sure to check out my ever growing Index of Cajun & Creole Recipes!