"A stove-top recipe and a good to use up of a couple of left over corn muffins."
For The Stuffing
fresh chorizo sausage, casings removed
chopped green bell pepper
corn muffins, crumbled
For The Chops
bone in pork rib chops, pocket cut in side
( 1 1/4 inch thick)
bacon, cut into 1/4 inch strips
1 (14 ounce) cans
low sodium chicken broth
minced flat leaf parsley
Preheat oven to 400°F
In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.