Crawfish Stuffed Pork Chops With Crawfish Borderlaise Sauce
These chops are huge you may have to ask your butcher to custom-cut them for you! If you decide to use smaller chops remember to adjust the cook time.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Saute pan
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Wax paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onions
- 2 tablespoons seeded and finely chopped red bell peppers
- 2 tablespoons seeded and finely chopped yellow bell peppers
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- 1 pound peeled crawfish tails
- 1/4 cup chopped green onions (scallions), green parts only
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh parsley leaves
- 1 large egg
- 1/2 cup dried fine white bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 8 to 10 double-cut pork loin chops, 2 1/2 to 3 inches thick, 14 to 16 ounces each
- 4 to 5 teaspoons Creole Seasoning
- 1/2 cup vegetable oil
- Crawfish Bordelaise Sauce
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