Boudin Stuffed Pork Chop Recipe

Prepare the Stuffing

Remove the casing from the boudin sausage and crumble it into a bowl.

Add the cooked rice, chopped green onions, diced celery, minced garlic, salt, and black pepper to the bowl. Mix well to combine all ingredients.

Heat olive oil in a skillet over medium heat. Add the stuffing mixture to the skillet and sauté for 5-7 minutes until heated through and slightly golden.

Remove the skillet from heat and allow the stuffing to cool slightly before using.

Prepare the Pork Chops

Preheat your oven to 375°F (190°C).

Using a sharp knife, cut a pocket in the side of each pork chop. Be careful not to cut all the way through.

Season the inside and outside of each pork chop generously with salt and black pepper.

Stuff each pork chop with the prepared boudin stuffing, pressing it in firmly and securing with toothpicks if necessary.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed pork chops for about 3-4 minutes on each side until golden brown.

Add butter to the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the internal temperature of the pork reaches 145°F (63°C).

Once cooked, remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.