Recipe: Citizen Cajun Glazed Stuffed Pork Chops
You'll need:
- 4 double-thick, bone-in, loin end pork chops
For the brine:
- 1 C Kosher salt
- 1 C Brown sugar
- 1 T Black peppercorns, smashed
- 4 Bay leaves
- 2 C Apple cider vinegar
- 2 C Apple juice
- 1 lb. Ice cubes
Heat the vinegar and juice in a stockpot. Add the salt, sugar, bay leaf and peppercorns and stir until dissolved. Transfer the brine to a plastic container and place the pork chops in the brine. Cover with the ice cubes. Cover the container and transfer it to the refrigerator for 2 hours. In the meantime, make the stuffing mixture:
You'll need:
- 1/2 lb. Of your favorite pork sausage, chub or link with plastic or skins removed
- 1 T olive oil
- ¾ C onion, finely diced
- ½ C bell pepper, finely diced
- ¼ C celery, finely diced
- Kosher salt and pepper to taste
- Cajun seasoning to taste
- 20 Ritz crackers, crumbled
- 3 dashes Lea and Perrins worcestershire sauce
- 2 T Citizen Cajun mango-habañero salsa
- 1 egg
In a small skillet, saute the onions, celery and bell pepper salt and pepper in the olive oil until they soften, about 4 minutes. Add the garlic and saute for another minute. Remove from heat and set aside to cool. In a mixing bowl, combine the sausage, cajun seasoning, crushed crackers, worcestershire, salsa, egg and cooled veggies and mix thoroughly with your hands until fully combined.
Remove the chops from the brine (discard brine) and pat dry with paper towels. Place the chop bone-down on the cutting board. With a boning knife, insert the blade in the center of the chop until it strikes bone. Pivoting from the point of entry, cut in the direction the blade is pointing to create a pocket. Reverse the direction of the blade and repeat for the other direction. You may widen the hole for stuffing, but not more than is absolutely necessary. Using your fingers, stuff each chop until the cavity reaches desired thickness. Some folks like their chops stuffed very full and some do not. Use your own personal preference as a guide. Now you need to make the glaze:
You'll need:
- Remainder of the jar of Citizen Cajun mango-habañero salsa, your heat preference
Pour the jar's contents in a blender and puree until smooth.Bake or grill the chops until the interior reaches 160 degrees. In the last 20 minutes or so, brush the chops with the glaze. Let chops rest for 20 minutes before serving, brushing the glaze over them 4 or 5 times during the resting period. Serves 4 Serve with Twice-baked Potatoes.
