Blackened stuffed pork chops

  • Preparation Time90 mins
  • Cooking Time27 mins
  • Serves5
  • DifficultyMedium

For the crab stuffing

1/4 of each, red, yellow and green bell peppers, diced
1/4 red onion, diced
2 tbsp garlic butter
450g fresh crabmeat
2 tbsp freshly chopped parsley leaves
1 tbsp fresh chopped basil leaves
25g breadcrumbs
1 fresh egg
Salt and freshly ground black pepper
Pepper Jack cheese

For the sauce

160ml whipping cream
160ml gold top milk
About 225g grated asiago cheese

For the seasoning

60g Spanish paprika
60g cayenne pepper
70g Black pepper
120g salt
60g chili powder
150g granulated garlic
150g granulated onions

For the stuffed chops

5 (4cm thick) bone-in pork chops
900g angel hair pasta, cooked, for serving
1) For the stuffing, saute the bell peppers and onions in the garlic butter. Set aside to cool. Press the extra water out of the crabmeat and set aside.

2) Combine the crabmeat, pepper/onion mixture and the rest of the stuffing ingredients, mix very well, and set aside.

3) For the sauce, bring the whipping cream and milk to a boil. Add the asiago cheese, then remove from the heat.

4) For the seasoning, combine all ingredients in a container with a tight fitting lid.

To make the chops:
1) Cut a pocket into the pork chop and stuff it with the Pepper Jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.

2) Serve each chop with a portion of angel hair pasta: place the bone end of the chop in the angel hair and cover with Asiago sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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