Stuffed pork chops from Chef Paul Prudhomme's Louisiana Kitchen (page 184) by Paul Prudhomme

  • green onions
  • green peppers
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  • EYB Comments

    See the recipe for a variation. Can substitute chicken stock for pork stock.

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Notes about this recipe

  • Eat Your Books

    See the recipe for a variation. Can substitute chicken stock for pork stock.

  • Carriejean76 on February 23, 2026

    Used boneless thick cut pork chops (that’s what I had). Delicious and spicy ! The stuffing started to burn towards the end of cooking time so I put foil over it.

  • msmmlee on February 20, 2021

    I cooked this today and it was very good. It was my first time stuffing pork chops (or really anything, for that matter) so the stuffing seeped out in some spots where my cuts left an opening - it was still fine. I like to prepare my meals on the stove and make a gravy with it so I didn't put the chops in the oven as per the instructions. When seasoning the chops, I added more seasonings (salt, black pepper, cayenne, garlic powder and onion powder) because I was concerned there wasn't enough of the seasoning mix left for the chops after putting the 2 tablespoons into the stuffing mix. The dish came out so good. I shared some with my dad and he enjoyed it.

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