Seafood Stuffed Pork Chop | The Rogue Chef

Ingredients

• 4 Iowa Cut Pork Chops (1 inch thick)
• 1⁄2 lb Shrimp, medium size (31-35) raw
• 1 C Lump Crabmeat
• 1 T Olive Oil
• 3 T Butter
• 1⁄4 C Red Bell Pepper, finely chopped
• 1⁄4 C Green Bell Pepper, finely chopped
• 1 Small Onion, finely chopped
• 4 Large Garlic Cloves, minced
• 2 tsp Fresh Thyme
• 1 tsp Fresh Oregano
• 4 C Panko Bread Crumbs
• 1 1⁄2 tsp Creole Seasoning
• 1 1⁄2 C Chicken Broth
• 1⁄4 C Cognac
• Pink Sea Salt
• Fresh Ground Black Pepper