Chorizo Stuffed Pork Chops

• For The Stuffing
• 1 tablespoon olive oil
• 8 ounces fresh chorizo sausage, casings removed
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 teaspoons minced garlic
• 2 corn muffins, crumbled
• For The Chops
• 4 bone in pork rib chops, pocket cut in side (1 1/4 inch thick)
• 3 slices bacon, cut into 1/4 inch strips
• 1 large onion, sliced
• 2 tablespoons water
• 3 teaspoons minced garlic
• 2 tablespoons all-purpose flour
• 1 (14 ounce) can low sodium chicken broth
• 2 teaspoons cajun seasoning
• 2 tablespoons minced flat leaf parsley

1. Preheat oven to 400u0b0F
2. In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
3. When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
4. In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
5. Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
6. To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.

olive oil, chorizo sausage, onion, green bell pepper, celery, garlic, corn muffins, chops, chops, bacon, onion, water, garlic, flour, chicken broth, cajun seasoning, flat leaf parsley

Taken from www.food.com/recipe/chorizo-stuffed-pork-chops-488226 (may not work)