Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze | Nola Cuisine – musical-grandhot
Stuffed pork chops with boudin and a Creole mustard-steen’s cane syrup glaze, perfect for Creole cuisine enthusiasts.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Saucepan
- Oven
Ingredients
- 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 (below)
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