Habanero-Crab Stuffed Pork Chops
Stuffed pork chops are a special treat. They're easy to prepare ahead of time, and require not much more than making a stuffing. This stuffing variation takes advantage of the wonderful habanero heat and flavor, but also incorporates white crab meat. The combination is perfectly suited to the tender pork chop. We served ours with Roasted Coconut Mashed Potatoes.
Ingredients
- 4 1-inch thick pork chops
- 2 habanero peppers, diced
- 6 ounces white crab meat, cooked (canned works fine)
- 2 ounces pecans, chopped
- 2 tablespoons butter, melted
- 4 tablespoons bread crumbs
- 1 teaspoon olive oil
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
Cooking Directions
- Rub the pork chops with Cajun seasonings and refrigerate about 1 hour.
- Heat a saute pan to medium heat and add pecans with a splash of olive oil. Roast about 5 minutes. Add to a mixing bowl.
- To the mixing bowl, add habanero peppers, bread crumbs, crab meat, melted butter, and salt and pepper. Mix well. If needed, you can add more butter to adjust the consistency of your stuffing.
- Preheat oven to 375 degrees.
- Slice small pockets into the sides of the pork chops.
- Fill the pork pockets with your stuffing mixture.
- Bake 50-55 minutes.
- Serve.
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