Boudin Stuffed Pork Chops

By á-30

Ingredients

• Creole Mustard and Steen’s Cane Syrup Glaze Recipe
• 4 Tbsp Creole Mustard
• 2 Tbsp Steen’s 100% Pure Cane Syrup
• 1 spritz of lemon juice
• A little Salt & Black Pepper to taste
• Mix all ingredients together.
• Boudin Stuffed Pork Chops with Creole Mustard and Steen’s Cane Syrup Glaze Recipe
• 4 at least 1 inch Thick Pork Chops
• 2 Cups Boudin, out of the casings
• 1 Beaten Egg
• Kosher Salt, Black Pepper and Cayenne, to taste.
• 1 recipe Creole Mustard and Steen’s Cane Syrup Glaze

Preparation

Step 1

Preheat an oven to 350 F degrees.

Mix the Boudin well with the egg.
Cut a pocket into the side of each chop, coming about 1/2 an inch from going through the other side. Season inside the pocket.
Stuff about 1/2 a cup of the Boudin into each chop, or as much as you can fit in without over stuffing it. Season the outside of the chops liberally with salt & black pepper, cayenne to taste.

Heat a cast iron skillet until good and hot. Brush the chops with some oil and sear on both sides until nicely browned. Finish in the oven until just cooked through and the boudin is hot. Brush with the glaze and serve with your favorite sides. I did Green Onion Mashed Potatoes and Asparagus.