null
Cajun and Creole Stuffed Pork Chops Recipe

Cajun and Creole Stuffed Pork Chops Recipe

Cajun and Creole Stuffed Pork Chops: A Louisiana Feast Packed with Flavor

Get ready to laissez les bons temps rouler with these Cajun and Creole stuffed pork chops, a dish that brings the soul of Louisiana to your table! Thick, juicy pork chops are stuffed with a savory crawfish filling, seasoned with bold Cajun spices, and baked to golden perfection. This recipe captures the heart of New Orleans’ culinary traditions, blending the spicy kick of Cajun cuisine with the vibrant, herbaceous notes of Creole cooking. Perfect for your Memorial Day cookout (May 26, 2025) or any gathering where you want to impress, these chops are a true bayou delight. Whether you’re cookin’ from scratch or grabbin’ pre-stuffed chops from Creole.net, this dish will have everyone hollerin’ for more, y’all!

Ingredients

For the Pork Chops:

  • 4 thick-cut pork chops (1.25" thick, bone-in or boneless) – Center-cut for easy stuffing
  • 1 tablespoon olive oil – For searing
  • 1 teaspoon Ragin Cajun "Ragin" Hot Seasoning and Rub 8oz – A fiery blend of red pepper, black pepper, and chili powder, delivering intense heat and savory depth to the pork
  • 1 teaspoon Cajun’s Choice Blackened Seasoning 6.5oz – A smoky, peppery mix with paprika and garlic, perfect for a charred, Cajun crust

For the Crawfish Stuffing:

  • 1/2 pound crawfish tails (peeled, cooked) – Fresh or frozen, thawed
  • 1/2 cup cooked Jazzmen White Rice 28oz – A Louisiana staple for a tender, fluffy stuffing base
  • 1/4 cup diced onion – Part of the Cajun "Holy Trinity"
  • 1/4 cup diced green bell pepper – Adds sweetness and crunch
  • 1/4 cup diced celery – Completes the "Holy Trinity"
  • 2 cloves garlic, minced – For rich, savory depth
  • 1 tablespoon tomato paste – Enhances umami richness
  • 1 teaspoon Louisiana Fish Fry Cayenne Pepper 7.25oz – A sharp, fiery kick to spice up the stuffing
  • 1 teaspoon Big Chief Creole Seasoning 8oz – A vibrant blend with paprika, garlic, and citrus notes, adding a bright Creole flair
  • 1 tablespoon butter – For a rich, velvety stuffing
  • 1 tablespoon chopped parsley – For a fresh, herbaceous finish
  • Salt and black pepper to taste

For Serving:

Instructions

Step 1: Prepare the Crawfish Stuffing

  1. Cook 1/2 cup Jazzmen White Rice according to package instructions and set aside.
  2. In a large skillet over medium heat, melt butter and sauté onion, bell pepper, and celery (the Cajun "Holy Trinity") until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste, Louisiana Fish Fry Cayenne Pepper, and Big Chief Creole Seasoning. Cook for 1 minute to release the flavors.
  5. Add crawfish tails and cooked rice, stirring to combine. Cook for 2-3 minutes until heated through.
  6. Remove from heat, stir in chopped parsley, and season with salt and black pepper to taste. Let the stuffing cool slightly.

Step 2: Prepare the Pork Chops

  1. Preheat your oven to 350°F, a temperature that ensures even cooking without drying out the pork.
  2. Using a sharp knife, cut a 1-inch slit on the side of each pork chop and carefully widen it into a pocket, ensuring not to cut through the other side.
  3. Season both sides of the pork chops with Tony Chachere’s Bold Creole Seasoning and Cajun’s Choice Blackened Seasoning, rubbing the spices in for a flavorful crust.
  4. Spoon about 2-3 tablespoons of the crawfish stuffing into each pork chop pocket, packing it tightly. Secure with toothpicks if needed to keep the stuffing in place.

Step 3: Sear the Pork Chops

  1. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Sear the stuffed pork chops for 2-3 minutes per side until golden brown, creating a flavorful crust that locks in juices.

Step 4: Bake the Pork Chops

  1. Transfer the skillet to the preheated oven (or place chops in an oven-safe dish if the skillet isn’t oven-safe).
  2. Bake for 25-30 minutes, or until the internal temperature reaches 145°F, allowing the stuffing to heat through without overcooking the meat.
  3. Let the pork chops rest for 5 minutes to redistribute juices, reaching a final internal temperature of about 155°F.

Step 5: Serve and Enjoy

  1. Remove toothpicks and serve the pork chops hot, drizzled with Louisiana Fish Fry Remoulade Sauce.
  2. Pair with dirty rice made with Jazzmen White Rice or red beans and rice using Camellia Red Kidney Beans, alongside steamed green beans for a complete Cajun meal.

Tips for Perfect Stuffed Pork Chops

  • Cutting the Pocket: Make a small slit and use your fingers to gently widen the pocket inside the chop, keeping the opening tight to hold the stuffing.
  • Prevent Stuffing Leakage: Secure the pocket with toothpicks or kitchen twine if the stuffing is loose, ensuring it stays inside during cooking.
  • Avoid Overcooking: Use a meat thermometer to check for 145°F, preventing dry pork.
  • Grill Option: For a smoky flavor, grill over indirect heat at 375°F for 30-40 minutes, turning halfway and basting with a light glaze.
  • Make Ahead: Prepare the stuffing up to a day in advance and refrigerate to meld flavors, saving time on cooking day.

Stock Up for Your Cajun Feast

Skip the prep and savor authentic Louisiana flavors with these pre-stuffed pork chops from Creole.net:

Elevate your dish with these seasonings and sides:

Enjoy Your Cajun and Creole Stuffed Pork Chops!

This recipe brings the vibrant spirit of Louisiana to your table, with bold spices and hearty ingredients that make every bite a celebration. Whether you’re crafting these chops from scratch or heating up Poche’s or Comeaux’s pre-stuffed versions, you’re in for a treat that’s pure bayou magic. So fire up the oven, grab your seasonings, and laissez les bons temps rouler, y’all!

Apr 17th 2025 Creole Foods of Louisiana

Recent Posts