4 Bone-In Pork Loin Chops, 2” thick, (10-12 oz, 300-360 g)
2 tbsp. 30 mL Napoleon® Creole Cajun Seasoning Stuffing:
2 slices multi-grain bread, toasted, cooled, and cut into 1⁄2” cubes
(about 3 cups/750 mL diced)
1 cup 250 mL ground sausage meat, breakfast style
½ cup 125 mL finely diced white onion
¼ cup 60 mL finely diced celery
¼ 60 mL Lindemans® Bin 95 Sauvignon Blanc
¼ cup 60 mL Napoleon® Fire Roasted Garlic Sauce
½ cup 125 mL shredded mozzarella cheese
1 tbsp. 15 mL chopped fresh thyme
1 tbsp. 15 mL chopped fresh sage
2 tbsp 30 mL Napoleon® Creole Cajun Seasoning
In a large bowl, combine cubed bread, ground sausage, diced onion, diced celery, Lindemans® Bin 95 Sauvignon Blanc, Napoleon® Fire Roasted Garlic Sauce, shredded mozzarella cheese, chopped fresh thyme, chopped fresh sage, and Napoleon® Creole Cajun Seasoning. Mix well. Using a sharp knife, make a 2-3” deep incision on the side of each pork chop to form a pocket in the center, taking care not to cut through the other side. Stuff each pork chop with about 1⁄2 –3⁄4 cup of the stuffing mixture, packing stuffing tightly into each pocket. Season pork chops with Napoleon® Creole Cajun Seasoning, pressing the seasoning into the meat to adhere. Place stuffed pork chops onto a tray, cover and refrigerate for a minimum of one hour to allow the stuffing to set. Preheat grill to medium heat. Grill pork chops for 10-12 minutes, turning once, until lightly charred. Move chops to top rack of grill, close lid and allow to roast for an additional 8-10 minutes, turning every 2 minutes and basting with Napoleon® Fire Roasted Garlic Sauce, or until pork is fully cooked and stuffing is hot throughout. Remove from grill and allow to cool for 1-2 minutes. Serve immediately with extra Napoleon® Fire Roasted Garlic Sauce on the side.
Home 
