1 family size pack porkchops
1 container garlic and herb Cooking Creme (by Philadelphia Cream Cheese)
1 lb crawfish tails, roughly chopped
1/2 onion, finely chopped
2 stalks celery, finely chopped
1/2 bell pepper, finely chopped.
6-7 Strips of Applewood Smoked bacon
Preheat oven to 425.
I used a family sized pack of bone-in porkchops, although I think the boneless ones would be easier to prepare. Cut a slit in each one, making a pocket, careful not to cut all the way through. Sprinkle with salt and pepper. Set aside.
In skillet, melt a couple tablespoons of butter and saute vegetables over med-hi heat, 3-5 minutes, until tender. Stir in cooking creme and crawfish tails. Remove from heat. Spoon filling into each porkchop, and wrap a piece of bacon around each. Place into large pyrex dish and bake 45 minutes, or until done. I served with rice and salad. Wish I'd had some french bread to go with it.
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