Blackened Stuffed Pork Chops
Recipe by Paula Nwaeze | Level: Intermediate | Servings: 5
Nutritional Information Per Serving: Calories 1658, Total Fat 50g, Saturated Fat 21g, Carbohydrates 215g, Dietary Fiber 31g, Sugars 14g, Protein 100g, Cholesterol 325mg, Sodium 1582mg
Total Time: 1 hr 57 min (Prep: 1 hr 30 min | Cook: 27 min)
Crab Stuffing Ingredients
- each red, yellow, and green bell peppers, chopped
- red onion, chopped
- 2 tablespoons garlic butter
- 1 pound fresh crabmeat
- 2 tablespoons freshly chopped parsley leaves
- 1 tablespoon fresh chopped basil leaves
- cup bread crumbs
- 1 fresh egg
- Salt and freshly ground black pepper
- Pepper jack cheese
Asiago Sauce Ingredients
- pound shredded asiago cheese
- cup half-and-half
- cup heavy cream
Blackened Seasoning Ingredients
- cup Spanish paprika
- cup cayenne pepper
- cup black pepper
- cup salt
- 1 cup chili powder
- 1 cup granulated garlic
- 1 cup granulated onion
Additional Ingredients
- 5 bone-in pork chops (1 inches thick each)
- 2 pounds angel hair pasta, cooked
Cooking Instructions
- Crab Stuffing: Dice bell peppers and onion, saut in garlic butter until tender. Cool slightly. Drain crabmeat, then mix with sauted veggies, parsley, basil, bread crumbs, egg, salt, pepper, and pepper jack cheese. Set aside.
- Asiago Sauce: Bring heavy cream and half-and-half to a boil. Add asiago cheese, remove from heat, and stir until smooth.
- Blackened Seasoning: Combine all spices in a lidded container and shake well.
- Pork Chops: Cut a pocket in each chop. Stuff with cheese and crab mixture. Coat generously with seasoning. Cook to perfection using your favorite methodgrill, pan-sear, or bake for smoky, irresistible flavor.
- Serve: Plate 5 ounces hot angel hair pasta, top with pork chop (bone upright for drama), and drizzle with creamy Asiago sauce. A chef-inspired feast awaits!
Recipe courtesy of Paula Nwaeze, owner of Chef Point Cafe in Watauga, TX. Professional recipe; test for home use.
