Chorizo Stuffed Pork Chops

A stove-top recipe and a good to use up of a couple of left over corn muffins.

• Ready In: 45 mins
• Serves: 4

Ingredients

• For The Stuffing

• 1  tablespoon olive oil
• 8  ounces  fresh chorizo sausage, casings removed
• 1⁄2 cup  chopped onion
• 1⁄4 cup  chopped green bell pepper
• 1⁄4 cup  chopped celery
• 2  teaspoons  minced garlic
• 2  corn muffins, crumbled

• For The Chops

• 4  bone in  pork rib chops, pocket cut in side (1 1/4 inch thick)
• 3  slices bacon, cut into 1/4 inch strips
• 1  large onion, sliced
• 2  tablespoons water
• 3  teaspoons  minced garlic
• 2  tablespoons all-purpose flour
• 1 (14 ounce) can low sodium chicken broth
• 2  teaspoons  cajun seasoning
• 2  tablespoons  minced flat leaf parsley

Directions

1. Preheat oven to 400°F
2. 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.
3. When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
4. 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.
5. 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.
6. 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.