RECIPE: Laissez Les Bons Temps Rouler!

19 years ago

Y'all planning anything for Mardi Gras next Tuesday. We're doing a Cajun meal, including crawfish etouffee, red beans & rice, and, from the Cajun Cooking School in New Orleans:

Pork Chops with Spinach & Pecan Stuffing

4 thick cut pork chops with pocket for stuffing

1 cup Italian bread crumbs

1 10-oz pkgy frozen chopped spinach, cooked & squeezed dry

2 tbls melted butter

1/2 cup chopped, toasted pecans

Oil

Heat oil in a large skillet (preferably cast iron). Make stuffing by mixing together the spinach, bread crumbs, pecans and butter. Stuff pork chop pockets full. Add to hot oil and gbrown well on both sides. Lower heat, cover, and cook about 30 minutes.

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Comments (4)

woodie
19 years ago
I'm kind of in-between being away for the weekend, some family things, having some company and getting ready to go away for a month next week and I'm sorry to say I'm not doing anything for Mardi Gras this year (except for a tree and a couple of decorations in my kitchen). You recipe looks like a winner to me, thank you. Is there any seasoning sprinkled on the pork?
cindy_5ny
19 years ago
Sounds like a great meal, GL, enjoy!

We will make pancakes - being German and carrying on the tradition that we grew up with in PA for Fastnacht Day.

Cindy
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bamasue
19 years ago
GL, I'm Louisiana born and bred but now Alabama bound. Been watching NOLA Bourbocam all morning! Your menu for today sounds delish! Must try that pork chop recipe. We had red beans and rice last night, shrimp poboys for lunch and it's gumbo tonight! Sometime very soon we'll start the hurricanes...the drinking kind!
gardenlad
Original Author
19 years ago
Drinking the Hurricane, him?

Oh, cher. Indeed let the good times roll!!!

Woodie: According to the recipe, no other seasoning is needed.