Comments on: Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze

By: Bob

Bob — Sat, 28 Mar 2009 20:42:56 +0000

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.

By: donna

donna — Mon, 19 Nov 2007 21:19:33 +0000

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.

By: Laurie

Laurie — Sun, 09 Apr 2006 23:46:56 +0000

OH MY GOD.

By: MM

MM — Sun, 09 Apr 2006 05:53:19 +0000

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 …

By: Jennifer

Jennifer — Sat, 08 Apr 2006 20:07:05 +0000

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