Recipe: Andouille Stuffed Pork Chops with Maple Bourbon Sauce

Written by

Every Thursday on the Good Food Blog we share a recipe from our archives.

Bruce Aidells has written an impressive array of cookbooks and continues to produce articles for prominent food magazines such as GourmetBon Appetit and Food & Wine. He is a frequent guest on TV cooking shows and a commentator and chef on Bay Area television and radio. He first shared this recipe for Andouille Stuffed Pork Chops with Maple Bourbon Sauce on October 22, 2005.

Keep reading for the full recipe…

Andouille Stuffed Pork Chops With Maple Bourbon Sauce
Serves 6

Pork Chops

  • 6 pork chops, cut 1 1/2 inches thick (3 to 4 lbs total)
  • Salt and freshly ground black pepper
  • 2 Tablespoons olive oil

Andouille Stuffing

  • 1 Tablespoon unsalted butter
  • 1 stock celery, finely chopped
  • 1 large onion, chopped
  • 1 cup coarse fresh breadcrumbs
  • 4 links Aidells’s Cajun Style Andouille Sausage, finely chopped
  • 2 Tablespoons white wine
  • 1 egg, lightly beaten

Maple Bourbon Sauce

  • 1/2 cup finely chopped onion
  • 1/2 cup chicken stock
  • 1/4 cup bourbon whiskey
  • 1 Tablespoon cider vinegar
  • 2 Tablespoons maple syrup
  • Pinch ground ginger
  • Pinch nutmeg
  • 1 Tablespoon cold unsalted butter
  • Salt and freshly ground black pepper
  1. Cut a large pocket into each chop and season the meat with salt and pepper. Set the chops aside.
  2. Melt the butter over medium heat in a heavy skillet. Add the celery and onion and cook, covered, until soft, about 10 minutes. Transfer the celery and onion to a bowl and mix in the breadcrumbs, sausage, white wine and egg. Knead and squeeze the stuffing until all the ingredients are blended. Divide it into 6 equal amounts and stuff into each chop, molding the stuffing with your hands against the side.
  3. Heat the olive oil in a large, heavy skillet over medium heat until the oil begins to haze. Brown the chops 3 at a time for 3-4 minutes on each side. Remove the chops from the pan and set aside while you assemble the sauce.
  4. Pour off all but 1 tablespoon of the fat from the pan and add the onion. Cook for 3 minutes, covered, over medium heat, stirring occasionally. Stir in the stock, bourbon, vinegar, syrup and spices, scraping up any browned bits from the bottom of the pan. Boil the sauce for 2-3 minutes, return the chops to the pan, cover and reduce heat to a simmer. Cook the chops 5 minutes per side. The chops are ready when the internal temperature reads 150-. Transfer the chops to a warm platter and cover with foil.
  5. Degrease sauce and reduce until syrupy. Whisk in the cold butter, season to taste with salt and pepper, pour over chops and serve.