Chorizo Stuffed Pork Chops - cooking recipe

Ingredients

For The Stuffing
1 tablespoon olive oil
8 ounces fresh chorizo sausage, casings removed
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 teaspoons minced garlic
2 corn muffins, crumbled
For The Chops
4 bone in pork rib chops, pocket cut in side (1 1/4 inch thick)
3 slices bacon, cut into 1/4 inch strips
1 large onion, sliced
2 tablespoons water
3 teaspoons minced garlic
2 tablespoons all-purpose flour
1 (14 ounce) can low sodium chicken broth
2 teaspoons cajun seasoning
2 tablespoons minced flat leaf parsley

Preparation

Preheat oven to 400\u00b0F
In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.