Blackened Stuffed Pork Chops

Method

Blackened Stuffed Pork Chops

For the stuffing
Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.

Bring whipping cream and half and half to a boil. Add the asiago cheese, remove from heat.

Combine all ingredients in a container with a tight fitting lid.
Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.