Imagine sinking your teeth into a perfectly grilled pork chop with a crispy, spicy Andouille sausage crust that delivers an explosion of flavor in every single bite. This isn't just another pork chop recipe - this is a Cajun-inspired culinary adventure that transforms an ordinary dinner into an extraordinary dining experience. Prepare to impress your guests and elevate your grilling game with this mouthwatering recipe that combines the rich, smoky essence of Andouille sausage with tender, juicy pork chops.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 double cut pork chops
- 1 cup Andouille sausage, crumbled
- 1/2 cup breadcrumbs
- 1/4 cup Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to come to room temperature, ensuring even cooking.
- Preheat grill to medium-high heat (around 400-425°F), preparing a two-zone heating area with direct and indirect heat zones.
- In a food processor, pulse crumbled Andouille sausage and breadcrumbs until finely ground and well combined.
- Pat pork chops dry with paper towels and season generously with salt, pepper, and paprika on both sides.
- Brush each pork chop evenly with Dijon mustard, creating a thin adhesive layer for the Andouille breadcrumb mixture.
- Press the Andouille breadcrumb mixture firmly onto the mustard-coated pork chops, ensuring complete and even coverage.
- Oil grill grates to prevent sticking and place pork chops on the direct heat zone for 2-3 minutes to create initial sear marks.
- Rotate chops 45 degrees after 2 minutes to create crosshatch grill marks, then flip and repeat on the other side.
- Move pork chops to indirect heat zone and continue cooking, closing grill lid, until internal temperature reaches 145°F (about 15-20 minutes).
- Remove pork chops from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice and serve hot, garnishing with fresh herbs if desired.
Tips
- Temperature is Key: Always let your pork chops sit at room temperature for 30 minutes before grilling to ensure even cooking and maximum tenderness.
- Create the Perfect Crust: Pulse the Andouille and breadcrumbs finely to create a uniform, crispy coating that adheres perfectly to the mustard-brushed pork chops.
- Master Two-Zone Grilling: Use direct heat for beautiful sear marks, then move to indirect heat to cook the chops through without burning the delicate Andouille crust.
- Use a Meat Thermometer: Always check the internal temperature - 145°F is the sweet spot for perfectly cooked, juicy pork chops.
- Resting is Crucial: Allow the meat to rest 5-7 minutes after grilling to let the juices redistribute, ensuring each bite is succulent and flavorful.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 12g
Protein: 45g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 145mg
