Perfect Crab Stuffed Pork Chops

I’ll admit it.

I tend to get tired of some cuts of meat, particularly the pork chop. However this recipe does a phenomenal job taking advantage of the natural glutamic acid in pork and REALLY amping it up. The result is a super savory pork chop.

Makes 4

4 pork loin pork chops, butterflied
1 6 oz can lump crab meat – drained
1 egg
1/4 cup bread crumbs
1 Tbs anchovy paste
1/2 tsp sesame oil
1/2 tsp salt
1 stalk of celery finely – minced
1 half of a medium onion – diced
5 minced mushrooms

Preheat oven to 350 degrees.

Combine lump crab, bread crumbs, egg, anchovy paste, sesame oil and salt in a medium bowl, set aside.

Combine celery, onion and mushrooms in a frying pan and saute until the mushrooms lose all their moisture.

Add the celery mixture to the crab mixture and stir to combine.

Divide stuffing into four equal parts, and add to one side of the butterflied pork chop.

Fold the other side of the pork chop over, put on a lightly greased baking sheet and cook until the stuffing reaches 160 degrees (30 – 45 minutes).

4 comments to Crab Stuffed Pork Chops

  • Kim

    When I buy meet I tend to get what I can from the fridge section of my grocery store (rather than the meat counter). Is this a cut that is readily available in my local grocery store and if so, will I need to ask at the counter OR do I need to try a specialty/butcher. This sounds SO good, but I’m sure you chose your cut for a reason and I want to make sure I can get it just right.

  • admin

    Hey Kim,
    This is a regular cut of meat and is usually available prepackaged in your grocery store. The porkloin porkchop is a boneless cut with a small strip of fat on one side of the chop. I guarantee you’ve had one before.

  • rdb

    Tom, just made your pork chop with stuffed crab meat recipe. Good, but, please be sure Foley your followers know that there is no need to season any portion of meal. The crab meat and mushrooms will season EVERYTHING!!!!

  • admin

    Thanks for the feedback on seasoning!

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