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Boudin

Stuffed Pork Chops

Ingredients

6 large pork chops
1 lb hot Boudin
¼ c fine chopped ham or Tasso
½ c chopped red bell pepper
1 cup chopped onion
1 egg (lightly beaten)
½ tsp sage
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
¼ tsp red pepper
1 cup dry bread crumbs
2 tsp oil
¼ cup Creole mustard

Lagniappe

Cut a large pocket in the chops and set aside. Mix the hot Boudin, ham or
Tasso, chopped bell pepper, chopped onion, and egg and stuff into the chops.

In a separate pie tin, combine the herbs and spices with the bread crumbs. In
another separate dish beat together the oil and mustard and brush each chop
generously. Dust each chop in the bread crumb mixture. Place on a rack or
roasting pan and bake for 45 minutes at 350.

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