Crawfish Stuffed Pork Chops With Crawfish Borderlaise Sauce | Emerils.com

Name: Crawfish Stuffed Pork Chops With Crawfish Borderlaise Sauce | Emerils.com
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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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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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