By Grocery List Plus Editorial Staff | Published on October 4, 2026
Pork Chops with Andouille-Pecan Stuffing
Recipe GLPR90ba9577527b6d
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Average rating: 4.5 (1)
Thick-cut pork rib chops butterflied and filled with a savory, spiced stuffing of sautéed vegetables, andouille sausage, and toasted pecans, then seared until golden and cooked through. A flavorful main course with Southern and Creole influences.
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Ingredients
3 tbsp extra-virgin olive oil
1 medium onion, finely chopped
3 clove garlic cloves, minced
1 stalk celery stalk, finely chopped
1 medium carrot, finely chopped
4 oz andouille or spicy smoked sausage, finely chopped
3 oz pecans, finely chopped
2 tbsp bread crumbs
2 tsp fresh thyme, chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1½ tsp coarse salt
½ tsp freshly ground black pepper
pinch cayenne pepper
6 chop pork rib chops, one inch thick
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the finely chopped andouille sausage and cook for 3 to 4 minutes until the sausage is heated through and its oils begin to release. The mixture should smell rich and spiced.
Remove the skillet from heat. Fold in the chopped pecans, bread crumbs, fresh thyme, fresh parsley, and a pinch of cayenne pepper. Season with a pinch of the coarse salt and black pepper. Let the stuffing cool slightly to room temperature.
Place each pork chop on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the side of each chop, cutting almost to but not through the opposite side. You should be able to open it like a book to create a pocket for stuffing.
Divide the cooled stuffing evenly among the pork chops, carefully spooning it into each pocket. Do not overfill; use about 2 to 3 tablespoons per chop.
Rub the outside of each stuffed chop lightly with the remaining salt and black pepper, distributing evenly on both sides.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, carefully place the stuffed pork chops into the hot oil.
Sear the chops for 4 to 5 minutes on the first side without moving them, until they develop a golden-brown crust. Flip and sear the other side for 4 to 5 minutes.
Reduce the heat to medium-low. Continue to cook the pork chops for 6 to 8 minutes longer, occasionally turning them, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the thickest part of the chop away from the stuffing.
Transfer the cooked pork chops to a serving platter. Rest for 3 to 5 minutes before serving to allow the juices to redistribute throughout the meat.
Comments
Andouille sausage is stocked at Food Lion, Publix, Kroger, and Harris Teeter, so no special trips required for this Lowcountry-inspired dish. The cost per serving runs $4–$5 depending on pork chop thickness and whether you already have pecans and spices; they're the main drivers of price. The prep and stuffing work honestly into 30 minutes for a weeknight dinner with reasonable hands-on time, though the pork needs a careful sear-and-bake to avoid drying out the meat. It reheats decently if you warm it gently, and it's familiar enough for a family table but polished enough to feel like a small occasion.
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