Boudin stuffed Pork Chops

6 1- 1/12 Inch thick Boneless Pork Chops
2 Links of Boudin (Casing's removed)
1 Onion Sliced
4 Cloves of Garlic
Cajun Injector Creole Butter(as much as you want)
Creole Seasoning(Tony Chachere preferred)
4TBSP Unsalted Butter (Divided)
1 Beef Bullion Cube
6 Tbsp Water
Kosher Salt
Fresh Black Pepper

Pre-Heat oven to 350. Marinate the chops in Cajun Injector Creole Butter. I injected mine as well (this can be done the night before or right before cooking). Cut a slit down the middle of each Chop almost through to the other side to make a pocket. Season inside the pocket with Creole Seasoning. Stuff each pocket with as much Boudin as you like. Close pockets with toothpicks. Sprinkle Creole Seasoning, Salt and Pepper on both sides of Chops and set aside. Slice onion in medium size slices and place in bottom of 13x9 baking dish. Remove skin from garlic cloves and chop placing in pan with onions. Cut up 2 TBSP Unsalted Butter and sprinkle in pan. Add 6 Tbsp Water to pan and set aside. In a skillet melt 2 TBSP Unsalted Butter over med heat. Brown Chops on both sides. Place Chops on top of onion/garlic mixture. Leave the pan for browning on med heat. Cover Chops with foil and bake for aprrox 45-60 minutes. While chops are cooking at a little(1/2 C) water to pan. Sprinkle with Creole Seasoning simmer on low for about 20 minutes. This sauce is optional and if you want it thicker just add a little cornstarch mixed with water to the pan.

Number of Servings: 6

Recipe submitted by SparkPeople user BQUINNEY.