Cajun-Stuffed Pork Chops

 

	4 2-inch thick pork chops
	2 Tbsp. teriyaki sauce
	1 Tbsp. cajun seasoning
	8 strips bacon
	1 onion, chopped
	1 pound Louisiana crawfish tails
	1/4 cup green onion, chopped
	2 Tbsp. parsley, chopped
	1 Tbsp. Chow Chow, optional

Slice a deep horizontal pocket in each chop. Rub with teriyaki sauce and 1 Tbsp. cajun seasoning. Refrigerate for at least 2 hours.

Heat bacon in black skillet. When crisp, remove and crumble. Reserve drippings.

Add onion to hot bacon drippings and sauté one minute. Add crawfish tails, green onion, parsley, chow chow, cajun seasoning and crumbled bacon.
Simmer one minute. Remove and let come to room temperature.

Stuff each pork chop with 1/4 crawfish mixture. Bake or grill until internal temperature reaches 160 degF. This usually takes about 45 minutes at 325 degF, though it all depends on the size of the chops.

Yield: 4 servings

Click here to return to our delicious recipe page.

livecrawfish.com
22195 Talbot Drive · Plaquemine, LA  70764
Toll Free: (866) LA-CFOOD · Fax: (225) 687-8200