This was probably one of the first “real” dishes I ever made. I think I was 12 when I made it the first time. My grandpa and I would spend hours watching Justin Wilson and his Cajun cooking show on cable. He used to always say stuff like, “Wooooeeee thats some good eatins right there, I garontee.” The man had red hot sauce running through his veins.
I remember sitting in front of the TV with my little notebook writing down each ingredient. Now, if you don’t know Justin Wilson and have never seen his cooking shows… his measurements were “a pinch” and “a dash.” My favorite would be when he would say something about putting a dash in and would pour half a bottle of hot sauce in. So, these were guestimates that I was using, to say the least.
My dad took me to the little market in town and let me do my own ordering at the butcher counter. A big thing for a 12 year old. Anyways… here’s the recipe. It’s been tweaked over the last 22 years (holy crap)… but this is what it is for now…
Stuffed Pork Chops
4 thick cut pork chops- ask the butcher to cut a pocket in the chop for stuffing
1 roll pork sausage
1 onion, finely diced
1 green pepper, finely diced
1/2 cup bread crumbs
“pinch” of chili powder
“dash” of red hot sauce
salt and pepper, to taste
Mix the sausage, onion, and peppers together. Add the bread crumbs. Mix in the chili powder, red hot sauce, salt and pepper. Divide the sausage mixture into four equal portions. Stuff the pocket of the pork chop with the sausage mixture. Bake at 350° F until the pork and stuffing are no longer pink.
This will be the best stuffed pork chop in the world…. I garaontee it.