This recipe is great for entertaining and tastes just as great as it appears on the plate, I use Venison Boudin, but regular Boudin will work just fine.
- 4 Pork Chops (At least 1 inch Thick), brined for 2 to 4 hours (read more about brining here)
- 2 Cups Boudin (Remove from the casings, transfer to a bowl, and add 1/3 cup freshly sliced green onion. You can add 6 to 8 fresh oysters to the stuffing, too, if you like)
- 1 Beaten Egg
- Texas Gourmet’s Sidewinder Searing Spice
- Texas Gourmet’s Lemon Rosemary Habanero Grilling Sauce
For the brine:
- For 4 thick cut pork chops brine 2 to 4 hours with a mixture of:
- ½ cup of kosher salt to 1 quart of cold water
- add a few peppercorns
- 2 crushed garlic cloves
- 1 juiced orange
- 2 tablespoons olive oil
- ½ teaspoon of freshly chopped rosemary leaves
Preheat an oven to 350 F degrees.
Mix the Boudin well with the egg.
Cut a pocket into the side of each brined chop, coming about 1/2 an inch from going through the other side. Season inside the pocket with Texas Gourmet’s Sidewinder Searing Spice. Stuff about 1/2 a cup of the Boudin mixture into each chop, or as much as you can fit in without over stuffing it. Season the outside of the chops lightly with Texas Gourmet’s Sidewinder Searing Spice to taste.
Heat a cast iron skillet until good and hot. Brush the chops with Texas Gourmet’s Lemon Rosemary Habanero Grilling Sauce and sear on both sides until nicely browned. Finish in the oven until just cooked through and the Boudin is hot. Brush with the glaze and serve with your favorite sides.
They can also be prepared on a grill smoker. Grill over charcoal and apple or cherry wood cooking indirectly for approx. 16 to 18 minutes per side at approx. 300 degrees. Carefully turn but try to hold in the stuffing when turning. Remove from the grill and rest under a piece of foil on a hot platter for 5 minutes and brush with Lemon Rosemary grilling sauce before transferring to the plates for serving.