Seafood Stuffed Pork Chop

Time:  2 hrs 30 mins

Servings: 4


  • 4 Iowa Cut Pork Chops (1 inch thick)
  • 1⁄2 lb Shrimp, medium size (31-35) raw
  • 1 C Lump Crabmeat
  • 1 T Olive Oil
  • 3 T Butter
  • 1⁄4 C Red Bell Pepper, finely chopped
  • 1⁄4 C Green Bell Pepper, finely chopped
  • 1 Small Onion, finely chopped 
  • 4 Large Garlic Cloves, minced 
  • 2 tsp Fresh Thyme
  • 1 tsp Fresh Oregano
  • 4 C Panko Bread Crumbs
  • 1 1⁄2 tsp Creole Seasoning
  • 1 1⁄2 C Chicken Broth
  • 1⁄4 C Cognac 
  • Pink Sea Salt
  • Fresh Ground Black Pepper


  1. Peel, devein, and chop shrimp.
  2. Add 1 T of Olive Oil to a sauté pan and turn heat to medium-high. 
  3. Add all vegetables and sauté for 2-3 minutes or until onions start to turn translucent. 
  4. Add shrimp, T of the butter, and remaining herbs. Cook for another 2 minutes. 
  5. Season with 1 tsp of creole seasoning and ground black pepper to taste. 
  6. Add panko and lump crab meat. 
  7. Stir in broth until it resembles a stuffing.
  8. Heat oven to 350°F or heat the grill to high heat. 
  9. Lay out pork chops in an 8 x 12 baking dish. 
  10. Cut a horizontal slit in the middle of the pork chops, but not all the way through. 
  11. Spoon ½  C of stuffing into the slit of the pork chop. 
  12. Sprinkle the top of the pork chop with salt and black pepper to taste. 
  13. Bake in the oven for approximately 30 minutes or grill on each side for approximately 10 minutes until the internal temperature is 155°F. 
  14. Let pork chop rest approximately 10 minutes before serving.

Go Rogue by sealing stuffing into the pork chop and deep fry in beer batter.

Want Chef Jeff, The Rogue Chef, to make stuffed pork chops or any other meal for you? Contact him at