Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze

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.

Serves 4.

Creole Mustard and Steen’s Cane Syrup Glaze Recipe

4 Tbsp Creole Mustard
2 Tbsp Steen’s 100% Pure Cane Syrup
1 spritz of lemon juice
A little Salt & Black Pepper to taste

Mix all ingredients together.

Be sure to check out my ever growing Index of Cajun & Creole Recipes!

Related Posts:

Cornbread and Andouille Stuffing Recipe
Creole Mustard Recipe

6 thoughts on “Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze”

  1. Wow!! My mouth is watering just thinking about it! I can’t wait to try this. Thanks for passing it along!

  2. Holy cow, I was just melting in my seat and making sad little mmm mmm noises just looking at that pix and reading the recipe. I can see this blog is gonna be hell on my waistline …

  3. to save a step, even though it is simple, you can buy rice dressing. It is boudain without the casing and is shaped in a block. Doing this, you don’t have to use the egg. You also get more for your money buying it this way. also, once you put it in the oven, use a cooking bag to keep it moist. It tends to dry out by the rice soaking up the natural juices. Just a couple of ideas to think about.

  4. This recipe is awesome. Kudos!. I folded in about 8 fat oysters, roughly chopped, and also threw in a few bits of feta cheese per chop. I seared them in a cast iron pan and then went straight into the oven. Started with a strawberry, bacon spinach salad served with a brown sugar-citrus balsamic reduction. Chops served with green onion mashed potatoes (as suggested) and sauteed cilatro and white wine smothered king oyster mushrooms.

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