Sausage-Stuffed Pork Chop

Pork chops are best enjoyed when stuffed with even more flavorful pork.


  • 2 andouille sausages, chopped small or crumbled
  • 1/4 cup celery, diced small
  • 1/4 cup green bell pepper, seeded and diced small
  • 1/2 cup onion, diced small
  • 1 tablespoon garlic, minced
  • Salt and pepper
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon unsalted butter
  • 1/2 cup chicken stock
  • 1 1/2 cups cornbread, torn or diced small
  • 2 teaspoons sage, picked and minced
  • 4 bone-in center cut pork chops, 1 1/2 - 2-inches thick
  • Olive oil for sautéing


  1. Preheat oven to 350°F.
  2. In a sauté pan, caramelize sausage over medium-low heat, rendering out the oil.
  3. Add bell pepper, celery, onion and season with salt and pepper and cook for 3 minutes.
  4. Add garlic along with Cajun seasoning and butter, cooking until fragrant and veggies are tender and cooked down a bit.
  5. Deglaze with chicken stock, scraping up all the yummy bits on the bottom of the pan. Once liquid comes to a simmer, pour over cornbread and sage in a bowl, mixing gently until coated.
  6. Next, prepare your pork chops, cutting a slit lengthwise to create a pocket for your stuffing. Spoon about a 1/4 - 1/2 cup of the stuffing into each pork chop, season with salt, pepper and drizzle with olive oil.
  7. Heat a cast-iron pan over high heat, and working 2 at a time, sear pork chops on both sides until golden brown on all sides. Place pan in preheated oven and continue cooking an additional 25-30 minutes, or until internal temperature reaches 165°F.
  8. Serve with extra stuffing and sautéed veggies.