Pork Chops with Andouille & Pecan Stuffing
These thick and juicy Stuffed Pork Chops are filled with an incredibly tasty andouille and pecan stuffing. When paired with a simple side dish or two, this easy-to-make main course becomes a very impressive dinner!
The Best Stuffed Pork Chops
I first made these incredible andouille and pecan Stuffed Pork Chops when Blake and I were newly married, while our parents were staying with us. This was the main course for a holiday dinner and everyone raved about them!
Blake and I have always loved a good pork chop, and this recipe deserves a spot at the top of the list. The stuffing is perfectly savory and delicious, tucked beautifully into the side of thick chops. First seared on the stovetop, and then finished in the oven, this makes for an impressive meal worthy of a holiday dinner or any special occasion!
This is such a beautiful recipe, the type of hands-on dinner that I enjoy the actual process of making. I like cutting the slits in the chops and filling them with stuffing, and there’s nothing quite like perfectly searing a pork chop in a hot cast iron skillet.
I love the texture of the stuffing, with its veggies, sausage, and pecans, all tucked inside the crusted pork chops. And the aroma that fills our house as we wait for the chops to finish cooking in the oven, well, it’s pretty wonderful as well!
What You’ll Need
This flavorful, juicy pork chop recipe requires less than 10 ingredients, plus salt & pepper. Here’s what you’ll need:
- Olive oil
- Andouille – Use either bulk sausage (broken up into crumbles) or ring sausage (broken up or chopped small). And other varieties of spicy sausage work as well!
- Vegetables – Chopped onion, celery, and carrots add wonderful flavor and texture to the stuffing.
- Garlic – Don’t skip the garlic! This definitely adds to the overall flavor of the dish.
- Pecans – Finely chopped pecans add a delightful little crunch to the texture of the stuffing.
- Dry bread crumbs – Just a little bit, to bind all the ingredients together and give that stuffing texture that we all know and love.
- Herbs – Fresh thyme and parsley provide that customary, savory stuffing flavor.
- Cayenne pepper – Adds just a teensy bit of warm flavor to the dish.
- Salt & pepper
- Pork rib chops – You’ll want to choose pork chops that are about 1″ thick for easy stuffing. I like to use pork chops from our local meat market, Hagberg’s.
How to Make Stuffed Pork Chops
Stuffed pork chops are easier to make than you think! These pork chops with sausage require just a few simple steps.
- Prepare the stuffing mixture. Brown the andouille in a large cast iron skillet. Add the onion, celery, and carrots. Cook for 2 minutes, then stir in the garlic. Once the onion is translucent, transfer the mixture to a bowl and add the pecans, bread crumbs, thyme, parsley, cayenne, salt, and pepper.
- Stuff the pork chops. Cut a deep wide pocket into each pork chop. Divide the stuffing evenly among the pork chops, packing it solidly into each pocket. Season each side with salt and pepper.
- Sear the pork chops. Heat olive oil in the cast iron skillet until hot and shimmering. Add the pork chops and cook until nicely browned, about 4 minutes per side.
- Bake the pork chops. Transfer the skillet to the preheated oven. Bake for 7 minutes, or until the internal temperature is 140° F. Allow to rest on the stovetop until the temperature rises to 145° F. Serve hot.
Tips for Success
If this is your first time making pork chops with stuffing, here are a few things you should know:
- What type of pork chops are best for stuffing? For this recipe, you’ll want thick, bone-in pork chops. I personally prefer pork rib chops, as one of the leanest options, but pork loin chops are similar. Pork blade chops, cut from the shoulder, have the darkest meat and the most fat. Choose pork chops that are at least 1″ thick. And know that if you use pork chops that are thicker than 1″, that you’ll need to cook them longer.
- Take care to not slice all the way through. The goal is to create a pocket to fill with the stuffing, so be careful to not cut all the way through the meat in any direction.
- Use a meat thermometer. The best way to tell when your pork chops are ready to pull out of the oven at 140° F is to use an instant read thermometer. Then simply let the pork chops sit in the skillet, outside of the oven, until the temperature rises to 145° F. This internal temperature ensures tender, juicy pork chops that are properly cooked.
These stuffed pork chops can be turned into an elegant yet easy dinner with just a couple side dishes. I typically opt for creamy mashed potatoes and a vegetable, like green beans. If you want to take it a step farther, you can start the meal with a big, beautiful salad, like this Harvest Salad with Butternut Squash.
How to Store and Reheat Leftovers
- How to store leftovers. Leftover pork chops with andouille and pecan stuffing can be stored for up to 3 days in the fridge. Wrap tightly or place in an airtight container.
- How to reheat leftovers. You can reheat your stuffed pork chops in the oven or microwave. Heat until just hot on the inside.
More Pork Recipes:
Like this recipe? Save it to Pinterest!
- 3 tablespoons extra-virgin olive oil, divided
- 3 ounces andouille or other spicy sausage - Use either bulk sausage (broken up into crumbles) or ring sausage (broken up or chopped small)
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 2 large garlic cloves, minced
- 1/3 cup finely chopped pecans
- 2 tablespoons dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoons finely chopped fresh flat-leaf parsley
- pinch of cayenne pepper
- 1/2 teaspoon kosher salt, or to taste, plus additional for sprinkling the stuffed chops
- 1/4 teaspoon freshly ground black pepper, plus additional for sprinkling the stuffed chops
- 4 pork rib chops that are 1'' thick
- Heat a large cast iron skillet (or other heavy oven-safe skillet) over medium heat. Once hot, add 1 tablespoon of the oil. When oil starts to shimmer, add the andouille and brown for 2 minutes, breaking it up into smaller pieces. Add the onion, celery, and carrots, and then stir well and cook for 2 more minutes. Stir in the garlic and cook until onion is translucent and softened.
- Transfer andouille mixture to 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 into each pork chop. Divide the stuffing evenly between the 4 chops and pack it 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 nicely browned, about 4 minutes per side.
- Immediately transfer the whole skillet with the pork chops to the oven. Bake for about 7 minutes, or until internal pork chop temperature is 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. Then serve while still hot.
adapted from Martha Stewart Living magazine December 2001
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 41gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 86mgSodium: 547mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 30g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post was first published in 2012, and then updated in 2021.