Pork Chops stuffed with andouille

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I love pork chops, especially just a simple pan fried chop.  However, sometimes I find myself wanting a little more. So, that's where these came about!  I love stuffing meat, I think it adds a little happy surprise.  

Try these out! If you don't want to fry them, you can skip that step and just  bake them. 


  • 9 pork chops (I usually buy the family pack)

  • 1 cup Italian bread crumbs

  • 1 cup diced onion

  • 1/4 cup diced bell pepper (green)

  • 1/4 cup diced celery

  • 1 cup bite sized andouille sausage (I usually cut them into coins, then cut the coins into fours)

  • 2 tsp slap ya mama

  • 1/2 tsp garlic powder

  • 3/4 cup heavy cream

  • 2 tbsp Slap ya mama

  • 2 cups flour


  • Cut all veggies and sausage- set aside

Prepare your chops by cutting slits into them- set aside

Prepare your chops by cutting slits into them- set aside

  • Heat up your skillet and add the sausage (you may need a little oil)

  • Add your veggies to the skillet and cook down with the sausage

  • Add all other ingredients and adjust seasoning to your taste

  • Let it cool, then stuff your pork chops

  • Fry chops

  • Heat up oil in your skillet (about 2 inches of oil)

  • Seasoning each side of the chop with salt, pepper and slap ya mama

  • Cover all sides with flour (even the opening with the stuffing)

  • Fry until golden on each side (doesn't have to be cooked through since you are baking it)

  • Put it on a roasting rack- this helps it from getting soggy on the bottom

  • Bake for 30 minutes at 350