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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!

A plate of stuffed pork chops with mashed potatoes and green beans

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!

Overhead view of four stuffed pork chops on a white platter

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!

Overhead view of pork chops with andouille and pecan stuffing ingredients

What You’ll Need

This flavorful, juicy pork chop recipe requires less than 10 ingredients, plus salt & pepper. Here’s what you’ll need:

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.

Pork chops with stuffing on a white platter

Tips for Success

If this is your first time making pork chops with stuffing, here are a few things you should know:

Overhead view of a stuffed pork chop with mashed potatoes and green beans

Serving Suggestions

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.

Mashed potatoes, green beans and a stuffed pork chop on a plate

How to Store and Reheat Leftovers

Overhead view of two plates with a stuffed pork chop, mashed potatoes, and green beans

More Pork Recipes:

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A plate of stuffed pork chops with mashed potatoes and green beans

Pork Chops with Andouille & Pecan Stuffing

Yield: 4 servings
prep time: 20 minutes
cook time: 19 minutes
total time: 39 minutes
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!
5 Stars (1 Review)
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Ingredients

  • 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)
  • ½ cup finely chopped onion
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped carrot
  • 2 large garlic cloves minced
  • 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
  • ½ teaspoon kosher salt or to taste, plus additional for sprinkling the stuffed chops
  • ¼ teaspoon freshly ground black pepper plus additional for sprinkling the stuffed chops
  • 4 pork rib chops that are 1” thick

Instructions

  • 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.

Video

Notes

adapted from Martha Stewart Living magazine December 2001

Nutrition Information:

Serving: 1 Calories: 533kcal Carbohydrates: 10g Protein: 30g Fat: 41g Saturated Fat: 11g Polyunsaturated Fat: 29g Cholesterol: 86mg Sodium: 547mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
A plate of stuffed pork chops with mashed potatoes and green beans

This post was first published in 2012, and then updated in 2021.