Italian Sausage Stuffed Pork Chops
Servings:	8
Ingredients	Preparation
8 [8-ounce / 227-g] each 1-inch [2.5-cm] thick bone-in pork chops 1 cup [250 mL] really spicy Cajun marinade 2 tablespoons [30 mL] Cajun seasoning 1 pound [454 g] Italian sausages 2 tablespoons [30 mL] oil 1 cup [250 mL] finely chopped onion 1 cup [250 mL] Italian breadcrumbs Wooden picks	Prepare barbecue for direct heat cooking; preheat barbecue to medium intensity. Individually wrap each pork chop into plastic wrap. Inject each chop with 1 ounce [30 mL] Cajun marinade. Leave to rest for 10 minutes. Unwrap then season pork chops with Cajun seasoning. Using a sharp or a steak knife, delicately cut a 1 1/2-inch [4-cm] deep slit from the side of each pork chop down almost to the bone. Cut a pocket into each chop almost but not down to the bone. Remove and throw away the skin from each Italian sausage; transfer sausage meat into a bowl. Into a frypan, heat oil over medium heat until hot; soften chopped onion until translucent yet not colored. Mix in Italian sausage meat and Italian breadcrumbs. Cook stuffing stirring until sausage meat is golden; remove from heat and leave to cool completely. Evenly stuff pork chops with sausage stuffing. Secure openings using wooden picks. Barbecue stuffed pork chops onto hot barbecue rack for approximately 11 to 13 minutes turning chops at half-time, until a meat thermometer inserted in the middle indicates 155°F [68°C].