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      RECIPE TITLE "Crawfish Stuffed Pork Chops With Crawfish Borderlaise Sauce" by Emeril Lagasse

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yields8 servings time -- difficultymoderate


    2 tablespoons olive oil
    1/2 cup chopped yellow onions
    2 tablespoons seeded and finely chopped red bell peppers
    2 tablespoons seeded and finely chopped yellow bell peppers
    2 teaspoons salt
    1/2 teaspoon cayenne
    1 pound peeled crawfish tails
    1/4 cup chopped green onions (scallions), green parts only
    1 tablespoon chopped garlic
    2 tablespoons chopped fresh parsley leaves
    1 large egg
    1/2 cup dried fine white bread crumbs
    1/4 cup freshly grated Parmigiano-Reggiano cheese
    8 to 10 double-cut pork loin chops, 2 1/2 to 3 inches thick, 14 to 16 ounces each
    4 to 5 teaspoons Creole Seasoning
    1/2 cup vegetable oil
    Crawfish Bordelaise Sauce


    1. Preheat the oven to 400:F.
    2. Heat the olive oil over medium heat in a medium-size sauti pan and add the onions, bell peppers, salt, and cayenne. Cook for 2 minutes, stirring occasionally. Add the crawfish tails and cook, stirring for 2 minutes. Add the green onions, garlic, and parsley and cook, stirring, for 1 minute.
    3. Pour the mixture into a medium-size mixing bowl and let cool for about 2 minutes. Add the egg, bread crumbs, and cheese and mix well. Set aside.
    4. Using a sharp knife, cut a pocket into the side of each pork chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket, with about 1/2 teaspoon of the Creole seasoning. Stuff each chop with 1/4 cup of the crawfish mixture. Press the filling firmly into the pockets.
    5. Heat 1/4 cup of the vegetable oil in each of two large skillets over medium-high heat. Sear the chops for 6 minutes on the first side, being careful not to char them. The color should be a little darker than golden. Turn them over and sear the other side for 4 minutes.
    6. Line a baking sheet with parchment or waxed paper and set the chops on the paper. Roast about 15 minutes for medium (145 to 150:F on an instant meat thermometer). Remove from the oven and let stand about 5 minutes before serving with the bordelaise sauce poured over each chop.

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