Grilled Pork Chops – Boudin Stuff Pork Chops Topped with Crawfish

Grilled Pork Chops Recipe

This recipe is more than your typical grilled pork chop… for this recipe I take a double thick, boudin-stuffed pork chop; then grill and top it with a Crawfish Cream Sauce.

My own father’s day gift to myself!

I love a good grilled pork chop. Something about that bone-in pork over charcoal gives an amazing flavor. But when you stuff it and top it with a good sauce – it takes it to a whole, new level. These grilled pork chops are something special.

My local butcher, Brad over at

Then it’s time to grill! You want to run your grill around 325. You can use any grill as long as you can keep the temps steady. Just get the grill fired up and let it stabilize out to a solid medium-high heat.

Using Grill Grates, I place the chops on and let them cook for 4 minutes, then I give them a 1/4 turn. This gives you the diamond grill marks. After 8 total minutes on the grill, it’s time to flip the grilled chops over to the other side – moving to a clean part of the grill.

Now that your grilled pork chops have flipped, it’s time to get an internal thermometer in a chop to monitor the temps. Your internal temps are going to be key here – much more important than times. For these chops, I’m using my trusty

These boudin stuffed grilled pork chops are ready to eat as they are – and they will be delicious. But to go with the spicy boudin, I decided to kick it up and top the chops with a crawfish cream sauce. Garnish with some green onions and serve.

These grilled pork chops will make any dad happy, happy…

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Double Cut, Boudin Stuffed Pork Chops with a Crawfish Cream Sauce

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Ingredients

• two

  Reading: Grilled Pork Chops – Boudin Stuff Pork Chops Topped with Crawfish

  Double Cut Pork Chops*

• Killer Hogs AP Seasoning
• Killer Hogs Steak & Chop
• one Link Spicy Boudin Sausage (casing removed and divided in half)
• onelb Crawfish Tail Meat
• 16oz Heavy Whipping Cream
• three TBS Unsalted Butter
• ¼ cup Shallot diced
• ¼ cup Red Bell Pepper diced
• four cloves Garlic minced
• one TBS Worcestershire Sauce
• one tsp

  Read more : After Years Of Trying, Somebody Finally Just Cooked A Chicken By Slapping It

  Creole Seasoning

• Juice from ½ Lemon
• one TBS Green Onion sliced for garnish

Instructions

1. *Double cut pork chops can be found at most butcher shops. Ask for 2 bone chops, have the butcher cut a slit between the bones, and create a cavity in the loin. Stuff the chops with Boudin Sausage or stuffing of your choice.
2. Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for heat and cherry wood chunks for smoke flavor. Temperature should be Medium High 325⁰.
3. Season all sides of the pork chops with Killer Hogs AP Rub.
4. Add another light layer of Killer Hogs Steak Rub and rest the for 15 minutes before placing on the grill.
5. Grill each chop for 8 minutes turning 45⁰ at the half way mark to create grill marks.
6. Flip the chops over after 8 minutes of grilling and insert a probe thermometer into the center of one chop. Set the temperature for 165⁰.
7. When the alarm sounds (after 8-12 min.) Remove the chops from the grill and rest inside loosely covered with aluminum foil.
8. In a small sauce pan melt butter over medium high heat. Sauté shallot, garlic, and red bell pepper for 3 minutes.
9. Add Creole seasoning, Worcestershire, and lemon juice and continue cooking for 2-3 minutes.
10. Stir in Heavy Cream and bring to slight boil. Reduce the heat and simmer for 10 minutes or until cream is reduced by half.
11. Add the crawfish tail meat and gently fold into cream mixture. Cook for 3 minutes and remove from heat.
12. Arrange the Pork Chops on a platter and top with Crawfish Cream Sauce. Garnish with sliced green onion and serve.

Malcom Reed
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