Pork Chops with Andouille & Pecan Stuffing

Heat 1 tablespoon of the oil in a large cast iron skillet (or other heavy oven-safe skillet) over medium heat. Add the andouille and brown for 2 minutes. Stir well and add the onion, celery, and carrots, and cook for 2 more minutes. Add garlic. Stir and cook until onion is translucent and softened. Scrape into a medium bowl and then add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper. Mix well.

Preheat oven to 350°F.

With a sharp knife, cut a deep wide pocket in each chop. Divide the stuffing evenly between the 4 chops and pack into each pocket. Sprinkle both sides of chops with a little kosher salt and freshly ground black pepper.

Heat the same cast iron skillet again over medium high heat. Add the remaining 2 tablespoons of oil. When the oil is hot and shimmering, add the chops. Sauté until browned, 4 minutes per side. Then immediately transfer the whole skillet with the chops to the oven. Bake for 7 minutes. This should yield an internal pork chop temperature of about 140°F. Pull the skillet out of the oven and let rest on the stove top for a bit, until the temperature rises to 145°F.

Source: I wish I knew where this recipe came from! I adapted what I had of a partial copy of a recipe, with no source info on it. And I can’t find anything online that resembles it.