DOUBLE-CUT STUFFED PORK CHOPS
Have you ever had a meal at a restaurant and it just stays with you year after year? This is how it was for me when I was at Muriel’s about 25 years ago. To this day, I still think about the double-cut pork chop served with mustard greens and a sweet potato souffle-like dish. This entire meal continued to haunt me, especially every year during Thanksgiving.
Muriel’s is a Creole restaurant in the heart of the French Quarter at Jackson Square. I remember ordering the Double-cut Stuffed Pork Chop, which was so tender and juicy. It paired perfectly with mustard greens and sweet potatoes on the side. I thought to myself, if I had a Thanksgiving dinner, this is what I would serve, not turkey.
A few years ago, I recreated the entire meal, with a few tweaks. The Muriel’s website didn’t have the recipe, but it did list some of the ingredients. I was able to piece together the recipe and added a few tweaks of my own and I think it came out amazing!
While I can’t remember if the pork chops were stuffed, I decided to stuff it with a simple apple and cornbread stuffing. The mustard greens are a staple in Southern cooking, so that was simple to recreate. Also, sweet potato casserole is a staple on Thanksgiving so that was easy to make as well. This Stuffed Double-Cut Pork Chop meal served with those sides will impress anyone!
CHOPS OVER TURKEY
In the last few years, I cooked the pork chops with a quick sear on the cast iron and then finished in the oven. This year, I decided to cook the Double-Cut Stuffed Pork Chop by sous vide. I stuffed it with an andouille sausage and cornbread stuffing, and sous vide for one hour. It then was finished with a quick sear on the cast iron to get the crust.
THE RECIPE
WHAT YOU WILL NEED:
The Chops:
- 4 (1 inch) bone-in loin chops
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 1/2 pound andouille sausage or any pork sausage
- 1/2 cup yellow onion, chopped
- 1/4 cup green bell peppers, chopped
- 1/4 cup celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon sage, chopped
- 3 cups cornbread, crumbled
- 2 cups chicken stock
- 1/2 tablespoon Tony Chachere’s Creole Seasoning
- 1/2 teaspoon Cayenne pepper
The Sugarcane Apple Glaze:
- 1 cup red pepper jelly
- 1/4 cup Steen’s Cane Syrup
- 1 cup chicken stock
- 1 Granny Smith apple, cored and diced
THE STUFFING
Preheat your sous vide water bath to 136.4° and prepare the chops by patting them dry and seasoning them with salt and pepper.
In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add in the sausage, breaking up the pieces, and cook until browned about 3 minutes. Add in your Trinity—onions, celery, and bell peppers. Cook until the vegetables are tender. Add in garlic and cook for another minute.
Crumble the cornbread in and stock and mix to combine. Add in Tony’s and Cayenne pepper. Adjust seasoning if necessary.
THE CHOPS
Fill each pocket of the chops with the stuffing, about 1/2 cup each. Place each chop in an individual bag, then seal with a sealer or use the water displacement method to sea. Sous vide for 1 hour.
When the chops are done, place the bag in an ice bath to cool. Heat a cast iron skillet to medium-high and add 1 tablespoon of oil.
Remove the chops from the bag and pat dry. Carefully place the chops in the hot skillet and cook for 1 minute on each side, browning to create the crust. Transfer the chops to a heatproof plate and keep warm in the oven until ready to serve.
The Sugarcane Apple Glaze
In a medium saucepan set to medium-high, add the pepper jelly, cane syrup, and chicken stock and cook until reduced by about 30%. This should take about 7-8 minutes
Turn down the heat to medium-low and add diced apples, cooking it until it is further reduced by 30%. This can take up to 10-15 minutes.
Drizzle over the pork chops and serve immediately.
Double-Cut Stuffed Pork Chop
[stars_rating_avg]Ingredients
The Chops
4 (1 inch thick) bone-in pork loin chops
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 tablespoons unsalted butter
1/2 pound andouille sausage
1/2 cup yellow onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
3 cloves garlic, minced
1 teaspoon sage, chopped
3 cups cornbread, crumbled
2 cups chicken stock
1/2 tablespoon Tony Chachere’s
1/2 teaspoon cayenne pepper
Sugarcane Apple Glaze
1 cup red pepper jelly
1/4 cup Steen’s Cane Syrup
1 cup chicken stock
1 Granny Smith apple, cored and diced
Instructions
The Stuffing
Preheat your sous vide water bath to 136.4°.
Pat the pork chop dry with a paper towel. Season with Kosher salt and black pepper and set aside.
In a large skillet over medium-high heat, melt your butter. Add in the sausage, breaking up the pieces, and cook until browned about 3 minutes. Add in onions, bell pepper, and celery.
Cook until the vegetables are tender. Add in garlic. Cook for 1 minute until fragrant.
Add cornbread and stock and mix to combine. Add Tony Chacher’s and Cayenne. Adjust seasoning if needed. Set aside.
The Pork Chop
Fill each pocket of your chops with the stuffing, each about 1/2 cup full.
Place each chop in its individual bag, then seal with a sealer or use the water displacement method to seal.
Sous vide for 1 hour.
When the chops are ready, remove the bag and place in an ice bath. Pat the chops dry with paper towels.
Heat a cast iron to medium-high heat and add 1 tablespoon oil.
Grab the chops with a tong and carefully place them in the pan, cooking for 1 minute on each side.
Transfer the chops to a heatproof plate and keep warm in the oven until ready to serve.
Sugarcane Apple Glaze
In a medium saucepan set to medium-high, add the pepper jelly, cane syrup, and chicken stock. Cook until it is reduced by about 30%. This should take about 7-8 minutes.
Turn down the heat to medium-low and add apples, cooking it until it is reduced further by 30%. This can take up to 10-15 minutes.
Drizzle over the pork chops and serve.
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Nutrition Facts
Calories
1233.6
Fat
55.55 g
Sat. Fat
22.76 g
Carbs
128.43 g
Fiber
6.74 g
Net carbs
121.72 g
Sugar
51.86 g
Protein
56.74 g
Sodium
2437.61 mg
Cholesterol
275.18 mg
