Ingredients for Seafood Stuffed Pork Chops
- Center Cut Pork Chops
- Raw Shrimp
- Lump Crabmeat
- 2 tablespoons olive oil
- Unsalted Butter
- Zucchini
- Summer Squash
- Red Bell Pepper
- Green Bell Pepper
- Onion
- Green Onion
- Garlic Cloves
- Fresh Thyme
- Fresh Thyme Leave
- Fresh Rosemary
- Fresh Oregano
- French Bread
- Creole Seasoning
- Chicken Broth
- Garlic And Herb Goat Cheese
- Prosciutto Ham
- Heavy Cream
- White Wine
- Kosher Salt
- Fresh Ground Black Pepper
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How to Make Seafood Stuffed Pork Chops
- Preheat oven to 375°F (190°C).
- Prepare the seafood stuffing: In a medium bowl, combine cooked shrimp, crab meat, scallions, breadcrumbs, parsley, minced garlic, 2 tablespoons of lemon juice, and 2 tablespoons of melted butter. Season with salt and pepper to taste. Mix well.
- Butterfly the pork chops: Using a sharp knife, carefully cut a horizontal slit almost all the way through the thickest part of each pork chop, creating a pocket. Be careful not to cut all the way through.
- Stuff the pork chops: Gently spoon the seafood stuffing evenly into the pockets of the pork chops.
- Sear the pork chops: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in an oven-safe skillet over medium-high heat. Season the outside of the pork chops with salt and pepper. Sear the pork chops for 2-3 minutes per side, until golden brown.
- Bake the pork chops: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- Rest and serve: Remove the skillet from the oven and let the pork chops rest for 5-10 minutes before slicing and serving. Garnish with extra parsley and lemon wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
12g
Fat
182g
Carbs
25g