Ingredients
- 3 T. extra-virgin olive oil, divided
- 3 oz. andouille or other spicy sausage, finely chopped
- 1/2 c. finely chopped onion
- 1/4 c. finely chopped celery
- 1/4 c. finely chopped carrot
- 2 large garlic cloves, minced
- 1/3 c. finely chopped pecans
- 2 T. dry bread crumbs
- 1 T. chopped fresh thyme
- 1 T. finely chopped fresh flat-leaf parsley
- pinch of cayenne pepper
- 1/2 tsp. kosher salt, or to taste, plus additional for sprinkling the stuffed chops
- 1/4 tsp. freshly ground black pepper, plus additional for sprinkling the stuffed chops
- 4 pork rib chops that are 1'' thick
Preparation
Step 1
Heat 1 tablespoon of the oil in a large cast iron skillet (or other heavy oven-safe skillet) over medium heat. Add the andouille and brown for 2 minutes. Stir well and add the onion, celery, and carrots, and cook for 2 more minutes. Add garlic. Stir and cook until onion is translucent and softened. Scrape into a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper. Mix well.
Preheat oven to 350°.
With a sharp knife, cut a deep wide pocket in each chop. Divide the stuffing evenly between the 4 chops and pack into each pocket. Sprinkle both sides of chops with a little kosher salt and freshly ground black pepper.
Heat the same cast iron skillet again over medium high heat. Add the remaining 2 tablespoons of oil. When the oil is hot and shimmering, add the chops. Sauté until browned, 4 minutes per side. Then immediately transfer the whole skillet with the chops to the oven. Bake for 7 minutes. This should yield an internal pork chop temperature of about 140°. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145°.